Classic Raspberry Pie Recipe

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!

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!

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.

Grandma’s Perfect Pie Crust

Lattice Pie Crust

Butter Pie Crust

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. Serve à 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!

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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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.