Homemade Raspberry Pie Recipe - The Recipe Critic (2024)

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Raspberry pie is a timeless dessert that has been enjoyed for generations, and for good reason. With its flaky, buttery crust and tangy-sweet filling bursting with fresh, juicy raspberries, it’s the perfect balance of flavors and textures. And while store-bought options are convenient, nothing beats making it from scratch!

Love a good homemade pie? You’re in the right place! Here are a few more of my favorite recipes to try: strawberry rhubarb pie, cranberry apple pie, or bourbon pecan pie if you want to switch things up a little bit!

Homemade Raspberry Pie Recipe - The Recipe Critic (1)

Juicy Raspberry Pie

Mmm, raspberries. There is something about them that is so irresistible. Whether I’m eating a handful of them or they’re baked into a buttery crust, I can never get enough! This recipe for raspberry pie is quickly rising through the ranks as my favorite fruit pie. Anything on my grandma’s pie crust is delicious, but this filling is seriously the best. It’s so simple but so sweet and juicy! The great thing is, you can use either fresh or frozen raspberries so it’s the perfect recipe for whatever you have on hand.

If you’ve never had a slice of raspberry pie with a homemade crust, then you’re missing out on one of life’s simple pleasures! The combination of the juicy, slightly tart raspberries with the buttery, flaky crust is a match made in dessert heaven. The texture of the filling is perfect, not too runny and not too thick, while the crust adds a satisfying crunch with each bite. Whether you’re celebrating a special occasion (it’s perfect for Mother’s Day!) or just craving a sweet treat, this pie is the answer! So go ahead and indulge in a slice (or two) of this delicious dessert, add a scoop of vanilla ice cream if you want, and see for yourself why it’s a classic that will never go out of style!

Ingredients Needed

  • Double Crust Pie Crust: You can’t have a delicious raspberry pie without a sturdy and flaky crust to hold it all together! A double crust pie crust means you’ll have a bottom crust and a top crust, making each bite a perfect balance of filling and crust. You can use store-bought pie crusts for easy prep, or make your own for the best flavor! My grandma’s pie crust and butter pie crust recipes are both great options!
  • Raspberries: Whether you’re using fresh or frozen raspberries (just make sure to thaw them if you go the frozen route!), these berries are the star of the show. Raspberries add a sweet and tart flavor that perfectly complements the buttery crust. Plus, their vibrant red color makes for a beautiful presentation. You could also add blueberries or blackberries into the mix if you’d like!
  • Fresh Lemon Juice: A little bit of acidity can go a long way in a dessert, and that’s where the fresh lemon juice comes in. It adds a bright and tangy flavor that helps cut through the sweetness of the raspberries and sugar, creating a well-balanced filling.
  • Granulated Sugar: Adds the perfect amount of sweetness to the raspberry pie filling without overpowering the natural tartness of the berries.
  • Cornstarch: Thickens the filling. I like using cornstarch because it thickens up the filling without making it too gummy or starchy, creating a smooth and velvety texture.
  • Salt: Just a pinch is all you need to balance out the sweetness in your pie!
  • Large Egg and Water: The egg and water are used to create an egg wash that gives the pie crust a shiny, bakery-worthy finish. It’s the cherry on top of an already delicious dessert!

Is Cornstarch or Flour Better to Thicken a Fruit Pie?

If you want a glossy, more jelly-like filling, use cornstarch. While flour may be a common choice, it can leave your filling tasting a little bit thick and starchy. Cornstarch, on the other hand, creates a smooth and velvety texture without any added taste. Plus, it’s a more efficient thickener, meaning you won’t need to use as much of it as you would flour.

All About the Crust

We all know that the crust is just as important as the pie itself. I don’t blame you if you go the store-bought route, but if you’re up for the challenge, try making your crust at home! From blind baking to making a lattice, here are a few more recipes to help you on your pie-making journey. And if you have scraps left over from your pie dough… these pie crust cookies are a must-make.

Pie

Grandma’s Perfect Pie Crust

5 mins

Pantry Staples

How To Blind Bake a Pie Crust

38 mins

Pie

Lattice Pie Crust

20 mins

Homemade Raspberry Pie Recipe - The Recipe Critic (6)

How to Make Homemade Raspberry Pie

Raspberry pie is actually super easy to make, especially if you’re using a store-bought crust. It’s the perfect dessert to make as the temperatures warm up. I know I’ll be making this all summer long! I can’t wait for barbecues and potlucks to start up again, because I’m definitely going to be bringing one of these bad boys.

  1. Preheat Oven, Prepare Dough: Preheat the oven to 400 degrees Fahrenheit. Then roll out half of the pie crust and form the bottom crust in a 9-inch pie pan.
  2. Mix Raspberries and Lemon Juice: In a large bowl, combine the raspberries and lemon juice.
  3. Dry Ingredients: In a small bowl, whisk together the sugar, cornstarch, and salt.
  4. Combine: Add the sugar mixture to the raspberries and mix thoroughly.
  5. Add to Crust, Layer With Top Crust : Pour the raspberry filling to the pie pan and roll out the top crust. Then place the top crust on and crimp the edges. Cut your desired design into the crust, or simply cut a few vents for steam to escape.
  6. Add Egg Wash: Combine the egg with water and brush over the top crust.
  7. Bake: Bake for 40-50 minutes, until the crust is golden brown and the filling is bubbling.
  8. Cool: Let cool completely before slicing. Chilling in the fridge for a few hours will help the filling set up further.
Homemade Raspberry Pie Recipe - The Recipe Critic (7)

Tips and Tricks

If you’re new to making homemade pies, here are a few tips to help make sure yours turns out perfectly! So grab your ingredients, preheat that oven, and get ready to impress your friends and family with the best raspberry pie they’ve ever tasted – you got this!

  • Check Your Raspberries: Use fresh or thawed frozen raspberries for the best flavor. No one likes a mushy filling!
  • Use Cornstarch: Use cornstarch instead of flour to thicken the filling. Cornstarch creates a smooth and velvety texture without any added taste, and it’s more efficient than flour, so you won’t need to use as much.
  • Let Your Pie Cool: Let the pie cool completely before slicing. This can be the hardest part, but it’s worth it! Letting the pie cool allows the filling to set and makes for easier slicing.
  • My Filling is Still Runny After Baking, What Do I Do? Give your pie a chance to cool after it bakes. This will allow the filling to set. If it’s still runny after that, you may need to pop your pie back in the oven to cook off some of the liquid.
  • Serveà la Mode: Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Raspberry pie is delicious on its own, but a little whipped cream or ice cream never hurt anyone. Plus, it makes for a picture-perfect presentation!
Homemade Raspberry Pie Recipe - The Recipe Critic (8)

Storing Leftovers

Alright, you’ve made the perfect raspberry pie, but what do you do with the leftovers? Here are some tips on how to store your delicious dessert:

  • In the Refrigerator: The easiest and most obvious way to store leftover raspberry pie is to cover it with plastic wrap or foil and pop it in the fridge. (It’s even better if you have a pie pan with a lid!) This will help keep it fresh and prevent it from drying out. Store for up to 4 days.
  • In the Freezer: If you have a lot of leftover raspberry pie, you can freeze it for up to a month. Wrap it tightly in plastic wrap and then place in a large freezer bag. Let it thaw in the fridge overnight before serving!
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Looking for More Delicious Fruit Pies?

Just in time for the warmer weather, here are a few more must-try fruit pies! From juicy blueberry to tangy cherry to sweet peach, there are endless possibilities when it comes to fruit pies. So channel your inner baking guru, experiment with different fillings, and enjoy a slice with friends and family! You can also check out my full list of pie recipes here.

Pie

The Easiest Fresh Strawberry Pie

45 mins

Desserts

Incredible Homemade Peach Pie

1 hr 30 mins

Desserts

Blueberry Lattice Pie

5 hrs 30 mins

Desserts

Homemade Cherry Pie

1 hr 30 mins

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Raspberry Pie

By: Alyssa Rivers

Raspberry pie is a timeless dessert that has been enjoyed for generations, and for good reason. With its flaky, buttery crust and tangy-sweet filling bursting with fresh, juicy raspberries, it’s the perfect balance of flavors and textures. And while store-bought options are convenient, nothing beats making it from scratch!

Prep Time: 45 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 8 People

Ingredients

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Roll out half of the pie crust and form the bottom crust in an 8-9 inch pie pan.

  • In a large bowl, combine the raspberries and lemon juice.

  • In a small bowl, whisk together the sugar, cornstarch, and salt.

  • Add the sugar mixture to the raspberries and mix thoroughly.

  • Pour the raspberry filling to the pie pan and roll out the top crust. Place the top crust on and crimp the edges. Cut your desired design into the crust, or simply cut a few vents for steam to escape.

  • Combine the egg with water and brush over the top crust.

  • Bake for 40-50 minutes, until the crust is golden brown and the filling is bubbling.

  • Let cool completely before slicing. Chilling in the fridge for a few hours will help the filling set up further.

Nutrition

Calories: 206kcalCarbohydrates: 35gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 20mgSodium: 169mgPotassium: 142mgFiber: 5gSugar: 16gVitamin A: 55IUVitamin C: 20mgCalcium: 26mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

Read More About Me

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Homemade Raspberry Pie Recipe - The Recipe Critic (2024)

FAQs

How do you make a Raspberry Pi? ›

Mix raspberries, sugar, tapioca, lemon juice, cinnamon, and salt together in a large bowl until raspberries are well coated; pour into pie crust and dot with butter. Cover filling with remaining pie crust; flute edges to seal. Brush cream on top, then cut several slits to allow steam to escape.

What temperature should fruit pies be baked at? ›

1. Preheat the oven to the temperature that your recipe recommends. Most fruit pies bake at a temperature between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven to begin with, then turning down the oven to about 350 degrees F.

Can you freeze peach pie before baking? ›

Homemade pies are a delicious dessert that can be prepared ahead of time, frozen and then baked when you want a very special dessert. It is much better to freeze pumpkin and fruit pies before baking rather than after. The texture of pies suffers substantially if frozen after baking.

What are the basics of Raspberry Pi? ›

The Raspberry Pi is a very cheap computer that runs Linux, but it also provides a set of GPIO (general purpose input/output) pins, allowing you to control electronic components for physical computing and explore the Internet of Things (IoT).

Should I pre-bake pie crust for fruit pie? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

How long should my pie be in the oven? ›

Place the pie on a parchment-lined baking sheet (to catch any drips), and put the pie and baking sheet onto the lowest rack of your oven. Bake the pie for 20 minutes, then lower the temperature to 350°F and bake for an additional 60 minutes, until the filling is bubbly and the crust is golden brown.

How do I know when my berry pie is done? ›

A fruit pie is ready to be pulled from the oven when its juices are bubbling in the center of the pie, not just the sides! Especially if it is a very juicy pie, make sure those bubbles are have a slower, thick appearance to them, as opposed to the faster, more watery bubbles that appear on the edges of a pie at first.

Should I thaw frozen fruit before making a pie? ›

The only thing to keep in mind when baking a pie with frozen fruit is that it may warrant an extra 10 or 15 minutes in the oven, unless you thaw the fruit all the way to room temperature.

How do you make a berry pie not soggy? ›

Try sprinkling graham cracker crumbs inside your bottom crust; they soak up some of the juices released from fruit during baking. I have also used ground cookie crumbs on the bottom of the crust before adding the fruit.

Should you thaw frozen fruit before baking? ›

If cooking your berries into a pie filling, you may need to add additional thickening agents because frozen berries tend to release more liquid than fresh and will lead to a runnier consistency. For best results in your baking, don't defrost the berries before use but instead toss them in flour.

What pies should not be frozen? ›

Freezing. Most pies will freeze well from a raw or cooked state. However, custard filled pies do not tend to freeze well. When freezing a fruit pie, you'll see the best results if you freeze a combination of cooked fruit filling in a raw pastry.

Why do frozen peaches turn brown when thawed? ›

The browning process kicks because when you cut a peach, a group of enzymes called polyphenol oxidases (PPOs) are activated. These enzymes create highly reactive brown pigments called quinones that are vulnerable to oxidation that causes your bright and beautiful peach to turn brown.

How do you freeze an unbaked berry pie? ›

With the right dough and equipment squared away, simply make your cherry pie, blueberry pie, or mixed-fruit pie as directed, and refrigerate it until the decorative border is cold and firm. Wrap your pie in several layers of plastic to minimize exposure to air, then stick it in the freezer.

Is it possible to make a Raspberry Pi? ›

No. You could try building yourself one by using an off-the-shelf SOC (system on a chip) like the Pi but building a computer is more than just connecting stuff together. You also have to write the bootstrapping software to make it boot.

Is Raspberry Pi legal? ›

There is no restriction on using a Pi in a commercial product or for profit. The only illegal part of this is the bundled pirated game ROMs and possibly the licensing of the OS image if it is RetroPie based.

What programming language does the Raspberry Pi use? ›

Python takes the crown as the most widely used with Raspberry Pi programming language. It is the go-to language for developing web applications, machine learning algorithms, and electronics projects. Python's simple and intuitive syntax makes it a favorite among students, developers, and Pi users.

Can you make your own operating system for Raspberry Pi? ›

Creating an operating system for a Raspberry Pi using Python is a hard thing that requires a good understanding of the hardware and low-level programming concepts.

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