Raspberry Pie Recipe

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This raspberry pie is the perfect balance of sweet and tart. It's quick & easy to prepare and has only 6 ingredients!

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 40

Servings slices

Calories 368

Author Lily Ernst

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.

Nutrition