Raspberry Pie Recipe

Okay, let’s be real: pies are usually intimidating. All that rolling, chilling, and praying it doesn’t come out looking like a toddler’s art project. But raspberry pie? Oh, honey, it’s worth every bit of flour on your counter. Imagine biting into a golden, buttery crust that’s hugging a sweet-tart, jammy raspberry filling. Yeah, your taste buds just stood up and clapped.

So, if you’re craving something fruity, cozy, and ridiculously good, this raspberry pie recipe is about to become your new obsession. Bonus: it’s way easier than it looks (I swear).

Why This Recipe is Awesome

• It’s idiot-proof. Even if your baking skills stop at boxed brownies, you can pull this off.
  
• The flavor is basically summer and comfort food had a baby.
  
• It looks fancy enough for guests but also works perfectly for “Netflix and pie” night (yes, that’s a thing now).
  
• Zero weird ingredients. If you can find raspberries and butter, you’re golden.

Ingredients You’ll Need

Here’s your grocery list. Nothing scary. Nothing requiring a science degree.

• 2 cups fresh or frozen raspberries (aka the star of the show 🌟)
  
• ¾ cup granulated sugar (sweet, but not cavity-level sweet)
  
• 2 tablespoons cornstarch (your secret weapon against soupy pie)
  
• 1 tablespoon lemon juice (brightens the flavor, makes you feel fancy)
  
• 1 teaspoon vanilla extract (because everything tastes better with it)
  
• ¼ teaspoon salt (balances out the sweet—don’t skip!)
  
• 2 pie crusts (store-bought if you’re lazy, homemade if you’re an overachiever)
  
• 1 egg (for that golden shiny top)
  
• 1 tablespoon milk (egg wash’s bestie)

Step-by-Step Instructions

Alright, apron on. Let’s make some magic.

1. Preheat the oven to 375°F (190°C). Don’t skip this, or your pie will bake like it’s on vacation.
   
2. Mix the filling. In a bowl, toss raspberries, sugar, cornstarch, lemon juice, vanilla, and salt. Stir until the berries look glossy and irresistible.
   
3. Roll out the crust. Line a 9-inch pie dish with one crust. Try not to eat the raw dough (we’ve all been there).
   
4. Add the filling. Pour that ruby-red goodness into the crust. Spread it evenly like a civilized human.
   
5. Top it off. Cover with the second crust. You can do a full cover, a lattice, or get artsy with cookie-cutter shapes if you’re feeling extra. Seal edges with a fork.
   
6. Egg wash time. Mix egg + milk, then brush it over the crust. This is how you get that bakery-level shine.
   
7. Bake it. Pop it in the oven for 45–50 minutes. The filling should bubble, and the crust should be golden brown. If the edges start burning, cover them with foil like a protective pie blanket.
   
8. Cool down. Let the pie chill for at least 2 hours before slicing. Yes, it’s torture. Yes, it’s worth it.

Common Mistakes to Avoid

• Skipping the cornstarch. Unless you want raspberry soup in a crust, use it.
  
• Overloading the filling. More berries ≠ better pie. It’ll just overflow like a volcano.
  
• Not venting the top crust. Unless you like explosions, cut some slits or make a lattice.
  
• Slicing too soon. If you cut into it hot, the filling will run faster than gossip at a family reunion.

Alternatives & Substitutions

• No raspberries? Try blackberries, blueberries, or a mix. Basically, any berry works.
  
• Want it less sweet? Cut the sugar down by ¼ cup. The tartness is pretty dang good.
  
• Gluten-free? Grab a GF crust from the store and boom—you’re set.
  
• Vegan version? Skip the egg wash and brush the crust with almond milk. Easy.
  
• Fancy upgrade: Add a sprinkle of cinnamon or nutmeg to the filling for cozy vibes.

FAQs

Can I use frozen raspberries?

Heck yes. Just don’t thaw them first or you’ll have a soggy mess.

Do I have to make my own crust?

Nope. Store-bought crusts exist for a reason: sanity.

Can I use brown sugar instead of white sugar?

Sure, but the flavor will be deeper and more caramel-y. Not a bad thing, IMO.

How long does raspberry pie last?

About 3 days at room temp, or 5 days in the fridge. If you still have leftovers after that, I don’t know what to tell you.

Can I freeze it?

Absolutely. Wrap it tightly, freeze it, then reheat at 350°F until warm. Future-you will thank you.

Why is my pie watery?

You probably skipped the cornstarch or sliced it too soon. Don’t worry—it still tastes great, just eat it with a spoon.

Final Thoughts

And there you have it—your new go-to raspberry pie recipe that’s equal parts easy, delicious, and totally brag-worthy. Whether you share it with friends, bring it to a party, or just hoard it for yourself (no judgment), this pie is pure comfort wrapped in golden crust.

Now go make it. Seriously. Your kitchen deserves to smell like buttery pastry and bubbling raspberries right now. 🍓🥧

Related Recipe

• Easy Fluffy Vanilla Cake Recipe
• 5 Best Air Fryer Recipes
• 5-Ingredient Recipes