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Avatar photoJohnson Maya

Raspberry Pie Recipe: Homemade Perfection

This classic American raspberry pie recipe bursts with fresh, juicy raspberries in a glossy, thickened filling encased by flaky double crust. Perfect for summer gatherings, it balances tart-sweet perfection with easy techniques anyone can master.
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 3 hours 30 minutes
Servings: 8 servings
Calories: 388
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CRUST:
  • 2 ½ cups (300g) all-purpose flour
  • 1 tsp salt
  • 1 cup (226g) unsalted butter, cold
  • 6-8 tbsp ice water
  • FOR THE FILLING:
  • 6 cups (720g) fresh raspberries
  • ¾-1 cup (150-200g) granulated sugar
  • ⅓ cup (40g) cornstarch
  • 2 tbsp fresh lemon juice
  • Pinch salt
  • 2 tbsp unsalted butter, dotted
  • 1 egg, beaten for wash

Equipment

  • Food processor
  • 9-inch pie plate
  • Rolling pin
  • Baking sheet

Method
 

  1. raspberry pie recipe recipeCard1
  2. Step 1: Make crust dough by pulsing flour, salt, and cold butter until crumbly, adding ice water until it holds. Divide, wrap, chill 1 hour. Roll bottom crust into pie plate, chill.
  3. Step 2: Toss raspberries with sugar, cornstarch, lemon juice, salt; macerate 15 minutes until juicy.
  4. Step 3: Fill bottom crust, dot butter, top with lattice or full crust, crimp, vent, egg wash.
  5. Step 4: Bake 425°F 15 min, then 350°F 40 min until bubbly and golden. Cool 3 hours.

Nutrition

Calories: 388 | Carbohydrates: 58 | Protein: 3 | Fat: 16 | Fiber: 4 | Sugar: 28

Notes

STORAGE: Refrigerate covered up to 4 days. Freeze unbaked up to 3 months.
MAKE AHEAD: Dough up to 2 days ahead.
SUBSTITUTIONS: Vegan: coconut oil, aquafaba. Frozen berries: thaw/drain.
PRO TIPS: Chill all components cold. High initial bake sets crust. Macerate filling fully.
SERVING SUGGESTIONS: À la mode with vanilla ice cream. Dust powdered sugar. Pair with whipped cream or fresh mint.
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