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raspberry pie recipe

Best Raspberry Pie Recipe


  • Author: Louna
  • Total Time: 4 hours 5 minutes
  • Yield: 8

Ingredients

For the Raspberry Pie Filling:  

– 6 cups raspberries (4 cups mashed or thawed, 2 cups whole)

– 1 cup granulated sugar

– 6 tablespoons cornstarch

– Zest and juice of 1 large lemon (about 2-3 tablespoons)

– 1 pinch of salt

– 2 tablespoons unsalted butter

For the Pie Crust: 

– 2 butter pie crusts (homemade or store-bought, for a double crust)

– 1 tablespoon milk (for brushing)

– 1 teaspoon sugar (for topping)


Instructions

1. Prepare the Filling: 

– In a medium saucepan, combine 4 cups of raspberries, sugar, cornstarch, lemon juice, lemon zest, and salt.

– Cook over medium heat, stirring occasionally, until the mixture thickens and bubbles.

– Remove from heat and fold in the remaining 2 cups of whole raspberries and butter. Let the mixture cool completely.

2. Preheat the Oven:  

– Heat the oven to 400°F (205°C).

3. Assemble the Pie:

– Roll out one pie crust and line a 9-inch pie pan. Pour the cooled raspberry filling into the crust.

– Dot the filling with small cubes of butter. Cover with the second crust or create a lattice top. Seal and crimp the edges, then trim any excess dough.

4. Prepare for Baking:  

– Brush the top crust with milk and sprinkle sugar for a golden, glossy finish. Cut small slits in the crust to allow steam to escape.

5. Bake the Pie:  

– Bake at 400°F (205°C) for 20 minutes. Reduce the oven temperature to 350°F (175°C) and bake for an additional 30–35 minutes. If the edges brown too quickly, cover them with aluminum foil.

6. Cool and Serve:  

– Let the pie cool completely for at least 3 hours to set the filling before slicing.

Notes

– Serve warm with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat!

– Store leftovers at room temperature for up to 2 days or in the refrigerator for up to 5 days.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes

Keywords: raspberry pie recipe