Easy Raspberry Pie (video)
This raspberry pie is the perfect balance of sweet and tart. The filling is nice and thick and packed with fresh raspberries. It’s quick & easy to prepare and has only 6 ingredients!
Why this recipe is so great:
- Easy to make – This pie is ready for the oven in less than 10 minutes. All you have to do is toss together 4 filling ingredients, pour it into your pastry-lined pie plate, dot with butter, and cover with the top pie crust.
- Loaded with raspberries – This pie is filled with 5 cups of fresh raspberries so it’s the ultimate raspberry lover’s dream.
- Perfect for any occasion – With its gorgeous crimson red filling, this pie is perfect for any occasion or gatherings like Valentine’s (or Galentine’s), Mother’s Day, or a special brunch.
Ingredients you’ll need:
- Raspberries – fresh or frozen. Fresh is preferred.
- Granulated sugar – for sweetness
- Cornstarch – to thicken the filling
- Lemon juice – brightens up the flavor
- Butter – adds richness and balances the acidity
- Store-bought refrigerated pie crust – For convenience and to save time. However, you can make your own pie crust if you wish.
How to make raspberry pie:
(the ingredient amounts are listed in the printable recipe card further below)
- Gently toss together the raspberries, sugar, cornstarch, and lemon juice.
- Line a 9″ pie plate with a single pie crust.
- Transfer the raspberry filling mixture into the pie and dot with butter.
- Cut a few cute shapes out of the 2nd crust. Place on top of the pie. Seal and crimp as desired. Bake at 425F for 10 minutes, then lower the temperature to 350F and bake for another 40 minutes until bubbling.
Expert tips:
- Bake on the lower third of the oven – This helps the bottom bake evenly with the top crust.
- Bake the pie on a cookie sheet – This prevents the filling from spilling and burning onto the bottom of your oven. It also helps brown and crisp up the bottom crust.
- Let cool completely before serving – This will allow the filling to thicken for nice and clean slices.
FAQ:
How do you thicken raspberry pie filling?
With a thickening flour like cornstarch, tapioca flour, or all-purpose flour. Cornstarch is the best for pies.How long to bake a raspberry pie?
About 50-60 minutes until the crust is golden AND the filling is bubbling. This is really important because the cornstarch needs to reach a high enough temperature to thicken.How do you freeze raspberry pie?
Unbaked – Fully assemble the pie and tightly wrap in a double layer of plastic wrap. Store in the freezer for up to 3 months and bake from frozen as instructed for 15-20 minutes longer or until bubbling inside.
Baked – Once the pie is completely cooled, wrap in a double layer of plastic wrap, and store in the freezer for up to 6 weeks. Thaw overnight in the fridge and reheat in the oven at 350F for 15-20 minutes to crisp up the crust.
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Did you make this recipe? Please kindly leave a comment with your star rating below.
Print
Raspberry Pie Recipe
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 8-10
- Category: dessert
- Method: bake
- Cuisine: American
Description
This raspberry pie is the perfect balance of sweet and tart. It’s quick & easy to prepare and has only 6 ingredients!
Ingredients
- 1 box store-bought refrigerated pie crust (or homemade)
- 5 cups (24oz) fresh raspberries (see notes if using frozen*)
- 3/4 – 1 cup (150-200g) granulated sugar (depending on how sweet the berries are and your preference)
- 4 tbsp cornstarch (6 tbsp if using frozen raspberries)
- 1 tbsp lemon juice
- 1 tbsp butter cut into cubes
Instructions
- Preheat oven to 425F and position a rack on the lowest rung. Butter a 9″ pie plate and set aside.
- In a large bowl, gently toss together the raspberries, sugar, cornstarch, and lemon juice.
- Place one pie crust onto the bottom of the pie plate. Spoon the raspberry filling mixture evenly into the pie and dot with butter.
- Cut a few cute shapes out of the 2nd crust and place on top of the pie. Seal and crimp as desired. Make sure to seal well. This will prevent the filling from leaking out. Place on baking sheet.
- Bake at 425F on the lowest rack for 10 minutes, then lower the temperature to 350F and bake for another 40-45 minutes until the crust is golden and the filling is bubbling.
Notes
The pie is best served the day of. Leftovers can be covered and stored in the fridge for up to 3 days.
*If using frozen raspberries – thaw and follow the recipe as instructed. Make sure to bake until the filling is bubbling. This might take 10-15 minutes longer. Loosely cover with foil if the crust starts to brown too quickly.
Nutrition
- Serving Size:
- Calories: 317
- Sugar: 17.7 g
- Sodium: 188.5 mg
- Fat: 13.2 g
- Carbohydrates: 48.8 g
- Protein: 2.1 g
- Cholesterol: 3.1 mg
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I made this for my boyfriend because it’s his favorite. Everyone loved it but he said it was a little tart for him. I’m making it again for his birthday but will add some extra sugar just for him.
I’m glad to hear everyone loved it and yes, add some extra sugar to make your bo happy. Thanks for your feedback, Tammy!
perfect recipe! my family enjoyed it. made with red raspberries from my husband’s garden! no changes necessary!
Thank you and how lovely to be able to use homegrown raspberries!
First raspberry pie
Wow amazing, I used less sugar
Easy to make and the butter is definetly a perfect idea
The only negative comment I have There is No leftover!
Lol, that’s awesome the pie was polished off and thank you for your kind words!
I made this pie with a crumb topping because I only had one crust left after baking a quiche last week. Delicious! Thank you for this awesome recipe!
You’re very welcome and what a great way to use that one leftover pie crust!
This was a very easy recipe and the pie was perfect!!
So glad to hear and thank you for your kind words!
Excellent recipe. I made it with fresh berries from our bush. Very easy. Everyone loved it. Perfect combination of sweet/tart. Serve with whipped cream if you like a little more sweetness.
That’s great to hear and thank you for your lovely feedback!
First time making raspberry pie; haved baked many apple pies before. Used our fresh grown raspberries and ultimately the pie turned our out very tasty, using a little under 3/4 cup sugar. Liked that the filling was not too liquidy.
Did have difficulty with the baking directions, as the homemade crust turned out too pale baking as stated. So I turned the oven back up to 425 degrees for an extra 12 minutes, and though some filling bubbled out, the crust got done properly.
I had really high hopes for this recipe but the filling was runny and sour i’m not sure if I over mixed or something when it comes to it being runny was there anything i could’ve done differently to keep the filling intact?
Hi Cherry, sorry to hear that. In regards to the thickness of the filling, you can always add more cornstarch and make sure to let the pie cool completely before cutting helps too.
Excellent pie it was my first time trying any kind of pie and it turned out great. I see a few people use Rhubarb (add) and it sounds delicious. I am in North Carolina and can’t find it anywhere and when I ask people about it they look at me like I’m nuts. I am originally from Michigan and mom made the best Rhubarb pie just wish I could find some and try my hand at it.
Thank you, David. Try getting your hands on a rhubarb plant or seeds. From seedlings, it will take about two years for the plant to be big enough for you to harvest but after that, it grows like weeds.
Ms. Lily, your pie recipe came out amazing. My wife thought it needs more sugar for her taste but dont mind her, she’s all things chocolate and I’m the fruit pie lover. You are indeed the sweet lily baker. Thanks again Ms Lily.
You’re very welcome, Terry! And thank you for your feedback and kind words – much appreciated:)
I picked 4 qts of fresh red rasberries yesterday and we made a batch of red rasberry freezer jam and now we’re using the rest of the red rasberries to make your red rasbberry pie recipe and will let you know how it turns our for us. Thank you so much for posting this recipe.
You’re very welcome, Terry, and I hope you enjoy the pie!
After making this last weekend, I’m wondering why I have never made raspberry pie before. I used juice from a cara cara orange instead of lemon because that’s what I had on hand and it was incredible.
Thank you, Kristen, and smart with the care cara juice!
This has to be the easiest pie recipe ever – love it! Leaves more time to make cute heart cut outs on top haha!
I’m over here drooling and trying to remember why I’ve never made a raspberry pie until now! It was such a treat, especially with a small scoop of vanilla ice cream. It tasted like summer FTW!
Lol, I’m glad you liked it and thank you for your lovely comment!
Lovely raspberry pie that isn’t too sweet or sour. thanks for the easy recipe so i cam use up my frozen berries!
You’re very welcome, Nancy. Enjoy!
This raspberry pie was a perfect way to use up the raspberries in my freezer. It easy to make and delicious! Thanks for sharing.
You’re very welcome, Colleen! Glad you like it:)
Love how fast and easy this recipe is! Plus who can resist a bite filled with rasberries!?? I surely will attack this recipe soon, lovely!
Thank you, Marie! Hope you like it:)
I mashed up the raspberries with the intent to put them in the freezer then thought about making a pie found your recipe but it says whole raspberries can I still use 5 cups of mashed or do I need to cut back to maybe 3 or 4?
Good question, I would cut it back to 4 cups. Enjoy and happy baking!