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This raspberry pie recipe is a classic! The thick, jammy filling is lusciously sweet tart, and it’s topped with a flaky golden pastry crust.

Raspberries are one of our favorite fruits, starring in everything from raspberry sorbet to sherbet to raspberry lemonade. But the crown jewel of any raspberry recipe is the mighty pie! Meet this incredible Raspberry Pie recipe, simple and classic with just the right berry flavor. The filing is thick and jammy, sweet tart and enhanced with a little lemon zest for brightness. It’s all encased in a fluffy, all-butter pastry crust that’s baked to a golden brown. It’s one for the books…and we’re 1000% into it. (Maybe even more than blueberry!)

Ingredients in raspberry pie

Here’s the thing about raspberry pie: you’ll need a lot of raspberries. This recipe calls for 6 cups of berries! That’s not a big ask when you’re using blueberries, which are cheaper and sold in larger quantities. But here in the US, raspberries are very expensive. This pie is great for when you have a bunch of raspberries growing in your yard or go berry picking. Or, decide to make this pie as a splurge! You can also use frozen raspberries, which are cheaper. Here’s what you’ll need:

1 recipe Homemade Pie Crust (2 crusts; or your favorite recipe)
Fresh raspberries
Granulated sugar
Cornstarch
Vanilla extract
Lemon zest and juice (or orange zest and juice)
Egg, for egg wash
Turbinado sugar, for sprinkling

Can you use frozen raspberries?

Want to use frozen berries instead of fresh? You can! Pies are the perfect place to use frozen berries because they need to break down into the filling. Frozen raspberries can bleed into the batter of baked goods like muffins and breads, making them turn pink in color! But frozen berries work wonderfully encased in pie dough.

Full disclosure: we have not tested frozen raspberries specifically in this pie. However, frozen berries work similarly to fresh in our raspberry sauce, which is same basic concept as this filling. Therefore, we feel confident sharing that this substitution will work!

Tricks to raspberry pie

Fruit pies can notoriously end up with runny fillings. That’s because fruit can vary widely based on its ripeness. The pie recipe should also include a good amount of cornstarch, which interacts with the liquid in the berries to create a thick filling. We had a few test fruit pies that come out runny, so we came up with another solution: pre-cooking the filling! This way, it comes out perfectly set every time. Here are a few tips:

Pre-cook the filling with cornstarch for 5 minutes. Cooking the filling gives it time to interact with the cornstarch, making a thick and gooey filling. Cook it just long enough so that the cornstarch is activated, but not enough that the fruit texture starts to disintegrate.
Allow the filling to cool while making the crust. If the filling is too hot, it can heat up the top crust of the pie which can cause the butter to melt. Making the filling first allows it time to cool.
Fully cool the pie for 4 hours (or 2 hours, then refrigerate). This is the most important step, which allows the filling to fully set after baking.

Homemade pie crust vs purhased

The star of this raspberry pie recipe is the homemade pie crust. It’s beautifully buttery and flaky, and comes out with a beautiful golden brown color. However, it is a bit of a project! It takes about 15 minutes to put together, 1 hour to chill and 15 minutes to roll out. It also requires a bit of technique to roll out in an even layer and crimp the edges (dough can be finicky!).

If you prefer, you can use store bought pie crust here! We much prefer the flavor with homemade dough, but it works in a pinch. Follow the same instructions in the recipe below, making sure to keep the pie dough as cold as possible.

Alternative: use streusel topping instead!

If you’re new to pie crust, the double pie crust requires a bit of finesse to get it right. Want an easier pie topping? Try the crumble topping from this Rhubarb Streusel Pie! It’s easier to put together and has a beautifully buttery, cinnamon-spiced flavor.

The streusel topping will add extra sweetness to the pie versus the top crust, but this should be a nice contrast to the sweet tart berries. If you like, you can reduce the sugar in the streusel by half.

More pie recipes

And that’s it! We hope you love this raspberry pie recipe: let us know what you think in the comments below. Want more fruit pie ideas? Here are some of our other favorites:

Add a lattice top for a classic Blueberry Pie
Go for Strawberry Rhubarb Pie or Classic Rhubarb Pie
Bake up Fresh Strawberry Pie

Blueberry Pie

Strawberry Rhubarb Pie

Classic Rhubarb Pie

Fresh Strawberry Pie

This raspberry pie recipe is…

Vegetarian.

Raspberry Pie

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5 from 1 review

Author: Sonja Overhiser
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 1 pie (8 slices) 1x

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Description

This raspberry pie recipe is a classic! The thick, jammy filling is lusciously sweet tart, and it’s topped with a flaky golden pastry crust.

Ingredients

Scale

1 recipe Homemade Pie Crust* (2 crusts; or your favorite recipe)
6 cups (about 2 pounds or 36 ounces) fresh raspberries (or frozen thawed)
1 ¼ cups granulated sugar
¼ cup cornstarch
2 teaspoons vanilla extract
½ teaspoon lemon zest (or ¼ teaspoon orange zest)
1 tablespoon lemon juice (or orange juice)
1 egg, for egg wash
Turbinado sugar, for sprinkling

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Instructions

In a large skillet, stir together the raspberries with the sugar, cornstarch, vanilla, and lemon zest and juice. Cook on medium high heat for about 5 minutes, until the cornstarch activates and the sauce thickens. Transfer to a bowl to cool completely while you make the crust.**
Make the pie crust. Refrigerate for at least 1 hour.
Preheat the oven to 425°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.
Grease a standard 9-inch pie pan.
Roll out the first pie crust and transfer it to a standard 9-inch pie pan, allowing the edges to drape over the sides (following these instructions). Add the filling and freeze the entire pie while rolling the next pie crust.
Roll out the second pie crust. Use kitchen scissors to trim both crusts so there is about 1-inch of dough draping off of the edge. Fold both crusts under so they rest on the rim of the pan, then use your fingers to crimp the crust. Slice several vents in the crust with a sharp knife (see the photos).
Whisk the egg in a small bowl. Use a pastry brush to brush the top of the crust with the egg. Sprinkle generously with turbinado sugar.
Place the pie directly onto the preheated baking sheet lined with foil. Bake immediately for 15 minutes. Then leaving the pie in the oven, reduce the oven temperature down to 350°F. Bake for 45 minutes until the crust is golden. (Check on the pie around 30 minutes and cover with aluminum foil if the crust is getting too brown.)
Remove from the oven. Allow the pie to cool at least 4 hours at room temperature before serving (or cool for 2 hours, then refrigerate until ready to serve).