Dorothy Kern
Raspberry Pie is an easy berry pie recipe! Make this pie with a double crust, lattice, or even a crumble topping! It’s such an easy pie recipe.
An easy berry pie recipe is something that everyone needs in their recipe box. This Raspberry Pie can be that recipe, whether you use raspberries or any of your favorite berry.
The best thing about this recipe is that you can use fresh or frozen berries, so if you’re craving Raspberry Pie outside of berry season, don’t worry. You can still make this pie!
My goal this month is to get all the basic pie recipes onto this site. I want to be a pie resource, so I need all sorts of pie recipes besides just blueberry, apple, and pecan.
Normally when I make a fruit pie, I make a crumble topping, but for this Raspberry Pie I decided to make a double crust instead.
The beauty of this pie recipe is that you can use a double crust, lattice, or make a crumble topping. Make whatever kind of pie you love!
For as much as I love crust, I don’t have a ton of double crust pie recipes on my site. When I was brainstorming pie recipes, berry pie kept coming up. I had blueberry pie covered but I wanted to do something else that wasn’t just the normal blueberry or blackberry pie.
Raspberry pie just seems like the perfect old-fashioned pie recipe, doesn’t it? I can just imagine grandmothers everywhere rolling out pastry and filling the pie with fresh raspberries or frozen from last season.
Now, double crust pies are probably the most simple ones to assemble: just plop that second crust right on top the first. But it’s easy to make a decorative double crust pie too, and it’s more fun!
How do you make a decorative double crust pie?
By using cookie cutters!
I’ve seen so many different kinds of decorative pie crusts online but I know that I’m not the best person to try and show off how to braid a lattice or make some sort of elaborate double crust with leaf shaped pie crusts or something. But cookie cutters? That’s something that I can do.
How do you make a double crust pie?
Like I said, a double crust pie is one of the easiest. You can use refrigerated pie crusts or double my all butter pie crust recipe. Put one crust in the bottom and add your filling.
Then, simply lay the second crust over the top and trim and crimp.
Tip: make sure you at the very least cut some slits in the top crust to vent the steam, or your crust will bubble and puff. But instead of just cutting slits, you can get creative with cookie cutters.
Since I was making a raspberry pie, which is red, it made me think of hearts. I used two different size heart cookie cutters to make the shapes. Watch the video to see how I did it!
Like I said with my blueberry pie recipe, the filling is a standard fruit pie filling. This works with ANY berry or fresh fruit. You only need a few ingredients:
- Raspberries (or any berry), fresh or frozen. If using frozen, make sure they’re thawed and completely drained.
- Sugar, for sweetness
- Cornstarch for binding. I find cornstarch works best at thickening your pie.
- Lemon juice for brightness of flavor
- Cinnamon, optional
This easy raspberry pie recipe is the perfect berry pie for any occasion, no matter what kind of topping you use!
Want even more? Subscribe to Crazy for Crust to get new recipes and a newsletter delivered to your inbox. And stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates.
Raspberry Pie
Ingredients
- 1 recipe All Butter Pie Crust
- 5 cups fresh or thawed frozen raspberries
- 2/3 cup granulated sugar
- 1 tablespoon lemon juice
- 4 tablespoons cornstarch
For topping:
- 1 recipe All Butter Pie Crust OR
- 1 recipe Crumble Topping
Instructions
- Preheat oven to 425°F.
- Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.
- Carefully stir together raspberries, sugar, lemon juice, and cornstarch. Pour into prepared pie plate.
Topping choices:
- Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking. If desired, cut shapes out of the top pie crust using a cookie cutter (such as a heart, as in the photos).
- Top the pie with a crumble topping.
- Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
- Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 30-40 minutes, or until crust is baked through and golden.
Recipe Video
Recipe Notes
- Crumble Topping
- Two Crusts
- Lattice Pie Crust
Nutrition Information
Nutritional information not guaranteed to be accurate
**Did you make this recipe? Don’t forget to give it a star rating below!**
Blueberry Pie uses a lattice crust!
Raspberry Nutella Danish is another way to use up raspberries!
Make a Crazy Crust Berry Pie with raspberries!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: October 18, 2018
Loved it! It was simple to make, and not runny the way some raspberry pies can be. Also, none of that cooking the filling on a hot summer day nonsense.
love the crust. Filling needed more sugar for my taste.
LOVED this recipe!
Gotta love a straightforward, beautiful berry pie recipe! Can’t wait to try, pinned!
Oh boy ! Pinned to holidays ! You make my day 🙂 Thank you !
Made it and I am going to make it again. I used frozen raspberries; I have lots of those on hand. I will experiment with adding an additional cup of berries next time. This recipe is lovely and maintains the bright, tart flavor of the raspberries. I was very excited to cut in and have a piece so I messed up because the filling was still runny. It formed up beautifully as it cooled. This will be a “day before” pie for me, but I am totally making again.
Beautiful pie crust!