There’s a reason I come back to this raspberry pie each season. Not because it’s the easiest. Not because it wins blue ribbons. But because it delivers exactly what ripe raspberries should: bold fruit flavor, clean structure, and just enough sweetness to keep each bite balanced.
You’ll learn how to build a fruit pie that slices neatly, doesn’t run, and lets fresh raspberries shine. You’ll also understand how I keep the crust crisp and the filling clear—no gelatin blocks, no jammy blobs.
This recipe works with fresh raspberries, but I’ve also used frozen ones when needed. I’ll explain how to make that swap below. This pie is structured enough for a dinner party and simple enough for Sunday baking.
Raspberry Pie Filling Tips for the Right Texture
Start with firm, plump berries. Overripe raspberries collapse too easily and leak more juice than the crust can handle. That’s where cornstarch steps in.
I use ¼ cup of cornstarch here, just enough to catch the liquid and give you clean slices. Stir gently. You want each raspberry to stay whole—no compote, no mash. Add lemon juice and a pinch of salt. That’s all you need.
I don’t pre-cook the filling. Raw raspberries bake into a pie that tastes brighter and less sugary than most raspberry desserts. It makes this a better choice than heavily reduced raspberry custard pies.
If you prefer tart desserts like my Raspberry Clafoutis, this one will suit your palate.
Crust Choices: Homemade or Store-Bought Dough
You can use your favorite all-butter pie crust or a reliable store-bought version. I’ve made this recipe both ways.
When I have time, I use the same flaky dough from my Lemon Raspberry Cake Recipe and it gives the lattice a crisp snap. But even with packaged crusts, this pie holds up beautifully.
The key is to keep the dough cold. I chill it after rolling and again once it’s in the pan. That’s non-negotiable.
How to Build the Pie for a Crisp Bottom and Golden Top
I roll out the bottom crust and gently press it into a metal pie pan, letting the edge hang over slightly. Metal conducts heat better than ceramic, and that gives the base a stronger structure.
While the shell chills, I mix the filling. Once poured in, I dot it with butter. This step is optional, but it adds depth without making the pie greasy.
The top crust can be a lattice or a single sheet with slits. I often go for the lattice—it’s more forgiving of bubbling and lets steam escape naturally. If you’re new to lattice work, don’t stress. Uneven strips bake up charming.
Baking Notes: How to Avoid a Soggy Middle
Place a sheet pan on the lowest rack while the oven preheats. That’s where the pie goes. It catches spills and helps set the base faster.
Start baking at 400°F, then reduce to 375°F after 20 minutes. This initial burst locks in the shape. The total time is around 55 minutes, but go by the look: the filling should bubble thickly and the crust should be golden all over.
Let it cool fully—4 hours at least. Longer if you can. Rushing this step means the filling won’t set and you’ll lose that clean slice.
This is where it differs from a Pistachio Raspberry Entremet, which sets in the fridge. Here, the cooling happens on the counter.
Frozen vs Fresh Raspberries — What Actually Works Better?
I’ve baked this pie with both. When fresh raspberries are in season, they win every time. But frozen berries work if that’s what you have.
Use them straight from the freezer. Don’t thaw. Toss them with the sugar, lemon juice, and starch while still frozen. You’ll likely need an extra tablespoon of cornstarch. That adjustment keeps the filling from becoming soupy.
The flavor from frozen berries is still good, especially in cooler months when fresh raspberries aren’t ideal. For summer, though, I always reach for fresh.
Serving Suggestions and Storage Notes
This raspberry pie needs no garnish. But if you like contrast, a spoon of unsweetened whipped cream or a dollop of crème fraîche works well.
You can serve it at room temperature or cold. I’ve tried both, and the flavor is brighter at room temp. That said, chilled slices hold shape better if you’re transporting them.
For leftovers, store the pie loosely covered in the fridge for up to 3 days. The crust softens slightly but holds its shape. I don’t recommend freezing this one—the filling texture changes too much.
If you’re a fan of layered textures like in my Raspberry Caramel Millionaire’s Shortbread, you’ll appreciate the crisp crust and jammy center here.
A Few More Raspberry Desserts To Explore
Love raspberry pie? You may also enjoy these:
- Lemon Raspberry Cake Recipe
- Raspberry Clafoutis Recipe
- Pistachio Raspberry Entremet
- Raspberry Caramel Millionaire’s Shortbread
Pin This Raspberry Pie Recipe and Share Your Bake
If this pie makes it to your table, I’d love to hear how it turned out. Let me know in the comments—did you use fresh or frozen berries? Was it for a gathering, or just you and a fork?
Pin this recipe now so you can come back to it when the raspberries are ready. It’s one of those desserts that earns a spot in your repeat rotation.
Raspberry Pie Recipe
Fresh raspberries, a tender all-butter crust, and a light touch of sugar come together in this classic raspberry pie. The filling is gently thickened with cornstarch and brightened with lemon juice, all wrapped in a golden, flaky lattice. It’s a straightforward pie that highlights ripe summer berries with minimal fuss and maximum flavor.
Ingredients
- 5 cups fresh raspberries
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- Pinch of salt
- Pie dough for a double crust (homemade or store-bought, enough for a 9-inch pie)
- 1 tablespoon unsalted butter, cut into small pieces (optional)
- 1 egg
- 1 tablespoon milk
- Coarse sugar, for sprinkling (optional)
Instructions
- PREHEAT THE OVEN: Set your oven to 400°F (200°C) and place a baking sheet on the bottom rack to catch any filling that may bubble over during baking.
- ROLL OUT THE BOTTOM CRUST: Roll out one half of the pie dough and fit it into a 9-inch pie pan, letting the edges hang over slightly. Gently press the dough into the corners of the pan and chill it while preparing the filling.
- MIX THE FILLING: In a large mixing bowl, gently combine the raspberries, granulated sugar, cornstarch, lemon juice, and salt. Stir carefully to avoid crushing the berries.
- FILL THE PIE: Pour the raspberry mixture into the chilled pie shell. If using, dot the surface of the filling with small pieces of butter to enrich the filling.
- ADD THE TOP CRUST: Roll out the remaining dough and either create a lattice top or lay it over the pie in one piece, cutting several slits for steam to escape. Trim and crimp the edges to seal the crust.
- BRUSH AND SPRINKLE: In a small bowl, whisk together the egg and milk. Brush the mixture over the top crust, then sprinkle with coarse sugar if desired for added texture.
- BAKE THE PIE: Place the pie on the preheated baking sheet and bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling thickly through the vents.
- COOL COMPLETELY: Let the pie cool at room temperature for at least 4 hours before slicing to allow the filling to fully set. For best results, cool overnight.
Notes
Keep the butter and dough cold throughout preparation for a flakier crust. The pie is best made with ripe, but not overly soft, raspberries.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 280Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 27mgSodium 145mgCarbohydrates 47gFiber 6gSugar 23gProtein 3g
