Easy Raspberry Pie
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.
FAQ:
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Did you make this recipe? Please kindly leave a comment with your star rating below.
Raspberry Pie Recipe
- Total Time: 55 minutes
- Yield: 8-10
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 cup (150g) granulated sugar
- 4 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tbsp butter cut into cubes
Instructions
- Preheat oven to 425F. 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.
- Bake at 425F 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.
- Prep Time: 15
- Cook Time: 40
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: raspberry pie recipe, easy raspberry pie
17 Comments on “Easy Raspberry Pie”
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!