A Homemade Fresh Raspberry Pie is a sweet and tangy dessert filled with juicy, bright red raspberries, wrapped up in a golden, flaky crust. It’s delicious warm with ice cream or served chilled on a hot day.
Yes, it’s autumn, and while everyone is celebrating all things apple and pumpkin I am going all out and bringing you this recipe for Fresh Raspberry Pie! In my world, raspberries are always welcome. I think that this pie would make the perfect addition to your holiday dessert table, and while I am thinking outside the box, would make the perfect Valentine’s Day dessert.
It is no secret that I have always been a bigger fan of pie than I am of cake. There is just something so irresistible about them. I find making them incredibly therapeutic, too. Cream pies, fruit pies, no bake pies, ice cream pies, you all have my heart and my attention whenever you are near.
This fresh raspberry pie is no exception. Not only does it taste amazing, just look at it! I mean, isn’t she gorgeous?
Homemade Raspberry Pie
Perfect for raspberry season or ideal any time of year really, this fresh raspberry pie recipe makes a great addition to any dessert table. Whether it be a special occasion spread or just an everyday day dinner, this bright and tasty pie will be the perfect ending to your meal.
Fresh Raspberry Pie
There’s nothing I like more than a recipe that I can modify if I need to. Though I’ve used store-bought dough in this recipe you are welcome to make your own and you can use fresh or frozen raspberries. Whatever you decide to do, I can tell you this recipe never disappoints.
The ingredient list for this easy raspberry pie
Complete ingredients and instructions can be found when you scroll to the bottom of this post for the full printable recipe card.
For the Crust:
- Double pie crust – Refrigerated or frozen pie crusts from the grocery store both work, you’ll need a top and bottom. Or you can make pie dough using this homemade pie crust recipe. If you are making your own pie crust with this recipe, you’ll need to double it to get top and bottom.
For the Filling:
- Raspberries – Fresh raspberries are great for this raspberry pie filling but frozen will also work. (see notes)
- Lemon juice – Freshly squeezed lemon juice helps balance out the sweetness of the raspberry filling. For a more tart filling add a touch of lemon zest.
- Sugar – White granulated sugar sweetens the pie.
- Cornstarch – Cornstarch helps thicken up the filling.
- Salt – A pinch of kosher salt enhances the flavor. If you don’t have kosher salt, any kind will do.
To Make the Egg Wash:
- Egg – one large whole egg beaten with the water
How to make this raspberry pie recipe
This recipe for homemade raspberry pie comes together quickly and easily.
First: Preheat oven to 400 F.
Second: Roll out the bottom pie crust and place it into a 9” pie pan.
Third: Mix together dry ingredients until well dispersed.
Fourth: Toss together raspberries and lemon juice in a separate large bowl. Add dry ingredients and mix until combined.
Fifth: Place the raspberry mixture into the prepared pie plate.
Sixth: Roll out the top crust and cut it into ¾ to 1” thick strips. Lay strips of pastry onto the pie pan and weave back and forth until the top of the pie is covered in the weaved strips to make a lattice crust.
Seventh: Make sure to press the sides of the pie crust together to secure the top and bottom crust. This ensures the filling does not ooze out of the pie when baking.
Eighth: Whisk the egg and water together and using a pastry brush, brush the top crust.
Ninth: Bake in a preheated oven for 40-45 minutes until the crust is golden and the filling is hot and bubbling.
Tenth: Remove from oven and let it come to room temperature before slicing.
I like to serve it with a scoop of vanilla ice cream but any flavor works.
Cover leftover pie with plastic wrap, or aluminum foil or place it in an airtight container.
Leftover pie lasts for up to 2-3 days on the kitchen counter or you can freeze leftovers for up to 3 months. I like to freeze in individual portions so I can easily pull out one slice at a time.
Love it? Pin it!
If you love this delicious raspberry pie make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
Why is my raspberry pie runny? If your raspberry pie is runny it could be that you need to add more cornstarch to the raspberry mixture. You can also use white flour or tapioca starch.
What is raspberry pie filling made of? Raspberry pie filling usually has raspberries, sugar, cornstarch, and lemon juice.
Can I freeze raspberry pie? Yes, you can freeze raspberry pie.
How long is raspberry pie good for? Raspberry pie will keep for 2-3 days on the kitchen counter or up to 4 days in the fridge.
Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!
Change up the crust and use a graham cracker crust instead.
Use a combination of fresh berries in your pie.
Prepare a streusel topping instead of using a lattice top or double pie crust.
Tips & Tricks
If you prefer a sweeter raspberry filling add a touch of vanilla extract.
Top the pie with a dollop of ice cream or whipped cream for an even more indulgent piece of pie.
Keep a can of pie filling in the pantry so you can easily whip up this pie in no time at all.
Bake the pie on a baking sheet in case any of the filling bubbles over the pie shell. It will make clean up easier.
Serve with chocolate syrup for a decadent dessert.
More Raspberry Recipes to Love
Raspberries are one of my favorite fruits! Here are some more recipes to love:
- Homemade Raspberry Sauce (pictured above)
- Almond Raspberry Thumbprint Cookies
- Chocolate Pancakes with Raspberry Sauce
You really can’t go wrong with the combination of juicy raspberries and flaky pie crust. Make up this incredible raspberry pie recipe and let me know if you agree.
- For the Crust:
- 1 package - double pie crust, top & bottom, or your own Homemade Pie Crust
- For the Filling:
- 4 1/2 cups fresh raspberries
- 1 teaspoon lemon juice, freshly squeezed
- ½ cup granulated sugar
- 3 ½ Tablespoons cornstarch
- ¼ teaspoon kosher salt
- For the Egg Wash:
- 1 egg
- 1 Tablespoon water
- Preheat oven to 400 F.
- Roll out the bottom pie crust and place into a 9” pie pan.
- Mix together dry ingredients until well dispersed.
- Toss together raspberries and lemon juice in a separate bowl. Add dry ingredients and mix until combined.
- Pour into the prepared pie plate.
- Roll out the top crust and cut into ¾ to 1” thick strips. Lay strips onto the pie pan and weave back and forth until the top of the pie is covered in a lattice crust.
- Make sure to press the sides of the pie crust together to secure the top and bottom crust. This makes sure the filling does not ooze out of the pie when baking.
- Whisk the egg and water together and using a pastry brush, brush the top crust.
- Bake in a preheated oven for 40-45 minutes until the crust is golden and the filling is hot and bubbling.
- Remove from oven and let cool completely before slicing.
Make this pie completely from scratch by using my Grandma's Homemade Pie Crust Recipe instead of store-bought.
If you plan to use frozen raspberries, be sure to thaw them and drain off any excess liquid.
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Amount Per Serving: Calories: 311Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 47mgSodium: 238mgCarbohydrates: 46gFiber: 6gSugar: 17gProtein: 5g
Please note that nutrition is not guaranteed accurate.
This recipe is slightly adapted from The Recipe Critic