Raspberry Pie Recipe

Featured in Reliable Dessert Recipes.

This raspberry pie combines sweet-tart berries with a flaky double crust for a classic dessert. The filling uses both cornstarch and tapioca for the perfect consistency, while a 15-minute rest allows the berries to release their juices before baking. The recipe works with either fresh or frozen raspberries (with a simple cornstarch adjustment) and includes important tips like venting the top crust and protecting the edges from over-browning. An egg wash and sugar topping creates a beautifully golden, sparkly crust.
Chef Zaho
Updated on Wed, 29 Jan 2025 17:52:10 GMT
Raspberry Pie Recipe Pin it
Raspberry Pie Recipe | alicesrecipes.com

A perfectly balanced raspberry pie brings together the bright tartness of fresh berries with buttery, flaky crust, creating a dessert that captures summer's essence in every slice. The secret lies in achieving that ideal consistency where the filling holds its shape while remaining lusciously juicy.

After countless pies, I've discovered that the combination of cornstarch and tapioca creates the ideal texture - firm enough to slice cleanly but still wonderfully jammy.

Essential Ingredients Selection

  • Raspberries: Choose ripe, plump berries or quality frozen ones
  • Pie Crust: Homemade or store-bought both work well
  • Cornstarch: Fresh, lump-free for smooth thickening
  • Tapioca Starch: Helps achieve perfect filling consistency
  • Sugar: Balances natural tartness of berries
  • Egg: Creates golden, shiny crust when brushed on top

Step-by-Step Instructions

Step 1:
Prepare foundation: Line pie dish with bottom crust, ensuring even coverage
Step 2:
Create filling: Mix raspberries with sugar and thickeners, let rest 15 minutes
Step 3:
Build structure: Pour filling into crust, add decorative top crust
Step 4:
Finish with care: Brush with egg wash, sprinkle with sugar, cut vents
Step 5:
Bake to perfection: Watch for golden crust and bubbling center
Classic Raspberry Pie Pin it
Classic Raspberry Pie | alicesrecipes.com

My grandmother always said patience is key when working with fruit pies - letting the filling rest before baking makes all the difference.

Storage and Serving Tips

  • Keep at room temperature up to 2 days
  • Refrigerate for up to 5 days
  • Let chilled pie come to room temperature before serving
  • Warm slightly for à la mode serving

The natural pectin in raspberries actually helps the pie set better after a day, making this perfect for make-ahead occasions.

Seasonal Variations

  • Mix with blackberries for a mixed berry pie
  • Add lemon zest for brightness
  • Include vanilla bean for depth
  • Try almond extract for complexity

Each variation builds on the classic while offering new flavor dimensions.

Easy Homemade Raspberry Pie Recipe Pin it
Easy Homemade Raspberry Pie Recipe | alicesrecipes.com

Whether making this for a special occasion or Sunday dinner, these techniques ensure perfect results every time.

Frequently Asked Questions

→ Why use both cornstarch and tapioca?
They work together for the best texture - cornstarch thickens while tapioca prevents the filling from being too gummy.
→ Why let filling rest 15 minutes?
This allows berries to release juices and thickeners to begin working, preventing a runny pie.
→ Can I use just cornstarch?
Yes, but increase to 4 tablespoons total. Texture won't be quite as good as with both thickeners.
→ Why brush with egg?
Egg wash creates a golden brown crust and helps sugar stick for sparkle and crunch.
→ Can I make this ahead?
Yes! Bake fully and cool. Can be kept at room temperature for 2 days or refrigerated for up to 5 days.

Classic Raspberry Pie

A classic double-crust raspberry pie with a sweet-tart berry filling. Easy to make with fresh or frozen raspberries for a delicious homemade dessert.

Prep Time
40 Minutes
Cook Time
55 Minutes
Total Time
95 Minutes
By: Fati Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: Vegetarian, Dairy-Free

Ingredients

→ Crust

01 1 recipe pie crust or two unbaked 9-inch refrigerated pie crust dough

→ Filling

02 6 cups raspberries, fresh or frozen
03 1 1/4 cup sugar
04 2 tablespoons corn starch
05 2 tablespoons instant tapioca

→ Topping

06 1 egg, lightly beaten
07 1 tablespoon sugar

Instructions

Step 01

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

Step 02

Combine raspberries, sugar, cornstarch and tapioca in large bowl and stir to coat. Let sit 15 minutes, then pour into prepared pie pan.

Step 03

Top with remaining rolled dough. If covering completely, cut slits for venting.

Step 04

Brush top with beaten egg and sprinkle with sugar. Bake at 350°F for 50-55 minutes until bubbling and golden brown.

Step 05

Let cool completely on wire rack before slicing.

Notes

  1. Use 3 tablespoons cornstarch if using frozen berries
  2. Cover crust with foil if browning too quickly

Tools You'll Need

  • 9-inch pie pan
  • Large mixing bowl
  • Wire cooling rack
  • Aluminum foil (optional)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat (crust)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 297
  • Total Fat: 7 g
  • Total Carbohydrate: 58 g
  • Protein: 3 g