Introduction
Raspberry pie is a classic dessert that combines the sweet and tangy flavors of fresh raspberries with a buttery, flaky crust. This simple recipe is perfect for any occasion, and you can easily make it from scratch or with store-bought crust. Follow this step-by-step guide to bake a raspberry pie that’s sure to impress!
Ingredients You’ll Need
For the Pie Crust:
- 2 ½ cups (315g) all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 cup (226g) unsalted butter, cold and diced
- 6-8 tbsp ice water
For the Raspberry Filling:
- 5 cups (600g) fresh raspberries (or frozen, thawed and drained)
- ¾ cup (150g) granulated sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
For Assembly:
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
Step-by-Step Guide to Making Raspberry Pie
1. Prepare the Pie Crust
- In a large mixing bowl, whisk together flour, sugar, and salt.
- Add cold, diced butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough comes together.
- Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Make the Raspberry Filling
- In a large bowl, combine raspberries, sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt.
- Gently toss the ingredients until the raspberries are evenly coated. Let the mixture sit for 10 minutes.
3. Assemble the Pie
- Preheat your oven to 375°F (190°C).
- Roll out one disc of chilled dough into a 12-inch circle and fit it into a 9-inch pie pan, leaving an overhang.
- Pour the raspberry filling into the crust.
- Roll out the second disc of dough and place it over the filling, or cut it into strips to create a lattice design.
- Seal the edges, trim any excess dough, and crimp decoratively.
4. Add the Finishing Touches
- Brush the top crust with beaten egg and sprinkle with coarse sugar for a golden, sparkling finish.
- Place the pie on a baking sheet to catch any drips.
5. Bake and Cool
- Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool completely for at least 2 hours to let the filling set.
Tips and Tricks for the Perfect Raspberry Pie

Use Fresh Raspberries: Fresh raspberries give the best flavor, but frozen ones work well too. Just make sure to thaw and drain them first.
Prevent Soggy Crust: Blind bake the bottom crust for 10 minutes if you’re worried about it getting soggy.
Enhance the Flavor: Add a pinch of cinnamon or almond extract to the filling for a subtle twist.
Patience is Key: Let the pie cool completely before slicing to avoid runny filling.
Serving Ideas and Variations
- Serve your raspberry pie with a scoop of vanilla ice cream or a dollop of whipped cream.
- Try adding other fruits like peaches or blueberries for a mixed-fruit pie.
- Use a graham cracker crust for a no-rolling alternative.
Frequently Asked Questions
1. Can I use frozen raspberries for this pie?
Yes, frozen raspberries work well. Thaw and drain them before using to avoid excess liquid.
2. How do I know when the pie is done?
The crust should be golden brown, and the filling should bubble around the edges and through the vents.
3. How should I store leftover raspberry pie?
Store it in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
4. Can I make this pie gluten-free?
Absolutely! Use a gluten-free flour blend for the crust, and ensure all other ingredients are gluten-free.
This raspberry pie recipe is perfect for any dessert lover. Whether you’re baking for a special occasion or just treating yourself, this pie is sure to be a hit. Give it a try, and let us know how it turns out!
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