easy raspberry pie recipe

Written BySheba G Updated On
easy raspberry pie recipe
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The Best easy raspberry pie recipe

I’ve been making this easy raspberry pie recipe for years, and it’s always a hit with my family. The combination of fresh raspberries and a flaky crust is a perfect match.

I love that it’s so easy to make, even my kids can help me in the kitchen. We make it for special occasions like holidays and birthdays, but also just for a quick dessert on a weeknight.

My kids love helping me pick out the fresh raspberries at the farmer’s market, and they’re always excited to get involved in the process of making the pie. Plus, it’s a great way to get them to eat more fruits and veggies!

The best part about this recipe is that it’s not too sweet, so even my picky eaters can enjoy it. I’ve tried making it with other types of berries, but there’s just something about raspberries that makes it extra special.

One of the key techniques in this recipe is using a food processor to mix the filling ingredients – it makes it so much easier than doing it by hand. I’ve also found that using a store-bought pie crust saves so much time and stress in the kitchen.

The result is a delicious and elegant dessert that’s perfect for any occasion.

Easy Raspberry Pie

Easy Raspberry Pie

4.9 from 607 votes

A simple and delicious raspberry pie recipe that’s perfect for beginners. With a flaky crust and sweet raspberry filling, this pie is sure to impress.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3-4 tablespoons ice-cold water

For the Filling

4 cups fresh raspberries
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add cold cubed butter to the flour mixture.
4Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
5Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together.
6The dough should be slightly crumbly and sticky.
7On a lightly floured surface, roll out the dough into a circle about 1/8 inch thick and 2 inches larger than your pie dish.
8Carefully transfer the dough to the pie dish, pressing it into the sides and bottom.
9Trim any excess dough from the edges, leaving about 1/2 inch of overhang.
10Crimp the edges with your fingers or a fork to create a decorative border.
11Chill the crust in the refrigerator while you prepare the filling.
12The dough should be firm to the touch.
13In a medium bowl, combine raspberries, sugar, cornstarch, and lemon juice.
14Mix well to ensure the raspberries are evenly coated.
15Set the filling aside to macerate for 5 minutes.
16The raspberries will release their juices and the mixture will thicken slightly.
17Remove the chilled pie crust from the refrigerator.
18Spoon the raspberry filling into the crust, spreading it evenly.
19If desired, top with a lattice crust or additional pie dough.
20Bake in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is bubbly.
21The crust should be firm and the filling should be thickened and slightly set.
22Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.
23This will allow the filling to set and the crust to crisp up.
24Serve warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
25The pie should be golden brown and the filling should be thick and fragrant.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Easy Raspberry Pie Works

I love serving this easy raspberry pie at family gatherings because everyone always loves it. It’s also a great dessert for special occasions like holidays or birthdays.

One thing I like about this recipe is that it’s easy to reheat individual slices in the microwave if you need to serve them at different times. You can also store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Raspberry Pie

Q: What type of berries can I use in this recipe?

You can use any type of berry you like in this recipe, but I think raspberries are the best choice because of their sweet-tart flavor and firm texture.

Q: Can I make this pie in advance?

Yes, you can make the filling and crust ahead of time, but I recommend assembling the pie just before baking for the best results.

Q: How do I prevent the crust from getting too brown?

You can cover the edges with foil or use a pie shield to prevent over-browning.

Q: Can I use frozen raspberries in this recipe?

Yes, you can use frozen raspberries, but make sure to thaw them first and pat dry with paper towels before using.

Q: How long does this pie keep in the fridge?

This pie keeps well in the fridge for up to 3 days – just store it in an airtight container and let it come to room temperature before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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