Raspberry Pie

If you’re craving something sweet, tart, and bursting with fruity flavor, this Raspberry Pie is just what you need. With a golden, flaky crust and a juicy raspberry filling, it’s the perfect dessert for any occasion—summer picnics, holiday dinners, or cozy weekends at home. Whether you use fresh or frozen raspberries, this pie delivers the perfect balance of sweetness and tang in every bite.

Why You’ll Love This Recipe

• Perfectly Sweet and Tart: The natural tang of raspberries balanced with just the right amount of sugar.

• Simple Ingredients: Made with kitchen staples you likely already have.

• Flaky, Golden Crust: Whether homemade or store-bought, it turns out perfectly crisp and buttery.

• Great with Fresh or Frozen Berries: Works beautifully year-round.

• Crowd-Pleaser: A guaranteed hit at parties, holidays, or family dinners.

• Classic Dessert: A traditional pie that never goes out of style.

• Customizable: Add your own twist with citrus zest or other berries.

• Visually Stunning: A beautiful dessert that looks as good as it tastes.

• No Special Tools Needed: Just basic baking supplies.

• Freezer-Friendly: Perfect for making ahead and storing for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 recipe pie crust, or two unbaked 9″ refrigerated pie crusts

• 6 cups raspberries, fresh or frozen

• 1 1/4 cup sugar

• 2 tbsp cornstarch

• 2 tbsp instant tapioca

• 1 egg, lightly beaten

• 1 tbsp sugar, for topping

Directions

1. Prepare one disc of pie crust in a 9-inch pie pan.

2. In a large bowl, combine the raspberries, sugar, cornstarch, and tapioca. Stir to coat the berries evenly and let the mixture sit for 15 minutes.

3. Pour the raspberry filling into the prepared pie crust.

4. Roll out the second pie crust and place it on top. If covering the pie entirely, cut a few slits in the top to allow steam to escape.

5. Brush the top crust with the beaten egg and sprinkle with 1 tablespoon of sugar.

6. Bake in a preheated 350°F oven for 50 to 55 minutes, or until the center is bubbling and the crust is golden brown.

7. If the crust begins to brown too quickly, cover it loosely with foil and continue baking until done.

8. Allow the pie to cool completely on a wire rack before slicing and serving.

Servings and timing

Servings: 8
Prep Time: 40 minutes
Cook Time: 55 minutes
Total Time: 1 hour 35 minutes

Variations

• Mixed Berry Pie: Add blueberries or blackberries for a twist.

• Lattice Top: Use strips of pie dough to create a decorative lattice crust.

• Citrus Zest: Add lemon or orange zest to the filling for extra brightness.

• Crumble Topping: Replace the top crust with a streusel topping for added texture.

• Gluten-Free: Use a gluten-free pie crust and check thickener labels.

• Low Sugar: Reduce the sugar or use a sugar substitute for a lighter version.

• Spiced Flavor: Add a pinch of cinnamon or nutmeg for a warm undertone.

• Mini Pies: Use a muffin tin to create individual raspberry pies.

• Almond Accent: Add a splash of almond extract to enhance the raspberry flavor.

• Chocolate Drizzle: Once baked and cooled, drizzle with melted chocolate for a decadent finish.

Storage/Reheating

Store leftover raspberry pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, place a slice in the oven at 300°F for 10–15 minutes or microwave for 20–30 seconds.
You can also freeze the baked pie. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

FAQs

Can I use frozen raspberries for this pie?

Yes, frozen raspberries work well. Just increase the cornstarch to 3 tablespoons to help thicken the extra liquid.

What is the purpose of the tapioca in the filling?

Instant tapioca helps absorb excess moisture and creates a thicker, more stable filling.

Can I make this pie ahead of time?

Absolutely! Bake the pie a day in advance and store it at room temperature or refrigerate until ready to serve.

How do I prevent the crust from getting soggy?

Make sure to let the filling sit and release some juice before adding it to the crust. Also, bake until the center is fully bubbling.

Can I make this pie without the top crust?

Yes, you can use a crumble topping instead or leave it open-faced for a rustic look.

How do I know when the pie is done baking?

The filling should be bubbling in the center, and the crust should be golden brown.

Can I use store-bought pie crust?

Definitely! Store-bought refrigerated pie dough works just fine and saves time.

What should I serve with raspberry pie?

It pairs beautifully with whipped cream, vanilla ice cream, or a dusting of powdered sugar.

How do I make the pie filling less sweet?

You can reduce the sugar to 1 cup or even less, depending on your taste and the sweetness of the berries.

Is this pie suitable for freezing?

Yes, the baked pie freezes well. Wrap tightly and freeze for up to 3 months.

Conclusion

This Raspberry Pie is a timeless dessert that combines the vibrant flavor of raspberries with a buttery, flaky crust. It’s easy to prepare and always impresses, whether you’re serving it for a casual family meal or a festive gathering. With just a few simple ingredients and customizable options, this pie is sure to become a go-to favorite in your recipe collection.

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