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!

A slice of raspberry pie in a white plate with a silver fork.


 

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.
A whole raspberry pie with a pink cloth, rose, and raspberries scattered around it.

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 like my easy flaky oil pie crust.

How to make raspberry pie:

(the ingredient amounts are listed in the printable recipe card further below)

a picture collage of how to make raspberry pie
  1. Gently toss together the raspberries, sugar, cornstarch, and lemon juice.
  2. Line a 9″ pie plate with a single pie crust.
  3. Transfer the raspberry filling mixture into the pie and dot with butter.
  4. 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.
A slice of raspberry pie topped with whipped cream on a white plate.

FAQ:

4.80 from 15 reviews

Raspberry Pie Recipe

Yield: 8 slices
Prep: 15 minutes
Cook: 40 minutes
Author: Lily Ernst
Course: Dessert
Method: Bake
This raspberry pie is the perfect balance of sweet and tart. It’s quick & easy to prepare and has only 6 ingredients!
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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.
    5 cups (24oz) fresh raspberries, 3/4 – 1 cup (150-200g) granulated sugar, 4 Tbsp cornstarch, 1 Tbsp 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.
    1 box store-bought refrigerated pie crust, 1 Tbsp 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.
Calories: 368kcal, Carbohydrates: 56g, Protein: 4g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 4mg, Sodium: 217mg, Potassium: 165mg, Fiber: 6g, Sugar: 22g, Vitamin A: 69IU, Vitamin C: 20mg, Calcium: 29mg, Iron: 2mg
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