You only need 6 ingredients for this homemade fresh raspberry pie. Fill refrigerated pie crusts with the best raspberry pie filling for a quick and easy fruit pie recipe.
Are you craving a homemade dessert that’s bursting with flavor? Then you have to try this easy and delicious Raspberry Pie! With only 6 ingredients, you can turn fresh raspberries into a scrumptious dessert that everyone will love.
Fill refrigerated pie crusts with the best raspberry pie filling for a quick and easy fruit pie recipe that’s perfect for any occasion.
It’s important to let the pie cool completely before slicing. Even though it may look set shortly after it comes out, the filling will spill out of the slices if it doesn’t have time to completely cool. The wait is definitely worth it.
If you’re looking for more ways to use lots of fresh raspberries, try making these raspberry crumble bars or a batch of this raspberry sauce to serve with ice cream. They’re some of my favorite raspberry desserts!
Raspberries: Fresh raspberries are the star of this pie, so make sure to choose ripe, plump, and juicy ones for the best results.
If fresh raspberries are unavailable or out of season, you can substitute with frozen raspberries or even try using a different type of berry, such as blackberries or blueberries.
Sugar: Granulated sugar adds the perfect amount of sweetness to the raspberry pie filling, balancing out the tartness of the berries.
If you prefer a less refined sweetener, you can use coconut sugar, honey, or maple syrup. Just keep in mind that liquid sweeteners may slightly alter the texture of the filling.
Cornstarch: This important ingredient helps thicken the raspberry pie filling, ensuring that it sets up nicely once baked.
If you need a substitute for cornstarch, you can use arrowroot powder or tapioca starch. Both work well as thickeners in fruit pies.
Lemon Juice and Zest: Adding a hint of citrus brings out the bright flavors of the raspberries and helps elevate the overall taste of the pie.
If you don’t have a lemon on hand, you can use orange or lime juice and zest for a slightly different citrus flavor.
Refrigerated Pie Crusts: Using premade refrigerated pie crusts makes this recipe quick and easy. I’m always a big fan of easy time saving swaps!
If you prefer a homemade touch, you can make your own pie crust using flour, butter, and a bit of cold water.
Eggs: Beaten eggs create an egg wash that gives the pie crust a beautiful golden brown color and adds a little extra crunch.
For a vegan option, you can substitute the egg wash with a mixture of plant-based milk and a bit of maple syrup or agave nectar.
How To Make Raspberry Pie
Preheat the oven. In a large mixing bowl, combine raspberries, sugar, cornstarch, lemon juice, and lemon zest. Gently toss the raspberries until evenly coated and set aside. (See the recipe card below for the full printable instructions.)
Roll out the first pie crust and center it in an ungreased 9″ pie plate. Smooth the pie crust out while gently pressing it into the plate. Transfer the raspberry filling from the bowl to the center of the pie plate, spreading it out evenly to the edges.
Roll out the second pie crust and center it over the filling. Tuck the edges of the top crust under and gently pinch the edges of the top and bottom crusts together. Create a fluted edge by pressing the pie dough with your thumb in between your thumb and index finger of the other hand.
Brush the egg wash over the pie crust, making sure to get into all the grooves. Sprinkle coarse sugar over the top, if desired. Use a sharp knife to cut a few slits in the top of the pie crust, creating steam vents.
Bake the pie in the preheated oven until the crust is golden brown and the filling is bubbling out of the steam vents. Remove the pie from the oven and let it cool completely before slicing and serving. This step is crucial for ensuring the filling sets properly and doesn’t spill out of the slices. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
What Makes Raspberry Pie Runny?
The key to avoiding a runny raspberry pie is to bake it long enough for the filling to bubble, which fully activates the thickening properties of the cornstarch. Also, allowing the pie to cool completely before slicing and serving helps the filling set properly.
What’s The Best Thickener For Raspberry Pie?
Cornstarch is the best thickener for berry pie filling. It’s a strong thickener that provides a smooth, glossy texture.
Can You Use Frozen Raspberries?
Yes, you can use frozen raspberries in this recipe. However, it’s best not to thaw them first to prevent the filling from becoming too watery.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our dessert recipes! Some reader favorites are:
- 6 cups fresh raspberries
- 1 cup granulated sugar
- 1/4 cup + 1 Tablespoon cornstarch
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 double pack premade refrigerated pie crusts
- 1 egg (beaten)
- 1 teaspoon coarse sugar (optional)
- Preheat the oven to 425 F.
- To a large mixing bowl, add the raspberries, sugar, cornstarch, lemon juice, and lemon zest. Use a rubber spatula to gently toss the raspberries until they are evenly coated. Set aside.
- Roll out the first pie crust, then center it in an ungreased 9” pie plate. Smooth the pie crust out, while gently pressing it into the plate. Next, transfer the raspberry filling from the bowl to the center of the pie plate and spread it out evenly to the edges.
- Roll out the second pie crust, then center it over the filling. Tuck the edges of the top crust under, and gently pinch the edges of the top and bottom crusts together. Use your fingers to flute all the way around the edge to completely seal the edges. Do this by pressing the pie dough with your thumb in between your thumb and index finger of the other hand to create the wavy border.
- Brush the egg wash over the pie crust, making sure to get into all the grooves. Sprinkle the coarse sugar over top.
- Using a sharp knife, cut a few slits in the top of the pie crust to create steam vents.
- Bake uncovered in the preheated oven for 15 minutes. After 15 minutes turn the heat down to 375 F, and continue to bake for another 32-35 minutes. The pie will be golden brown and the filling should be bubbling out of the steam vents.
- Remove the pie from the oven and let it completely cool before slicing and serving.
It's important for the pie to cool completely before slicing. Even though it may look set shortly after it comes out, the filling will spill out of the slices if it doesn’t have time to cool completely.
Amount Per Serving: Calories: 433Total Fat: 14gCarbohydrates: 75.7gFiber: 13.1gSugar: 33.8gProtein: 4.8g
Nutrition information isn’t always accurate.
Enjoy a slice of this delicious Raspberry Pie with a scoop of vanilla ice cream, a dollop of whipped cream, or on its own for a true taste of summer in every slice. Happy baking!