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slice of raspberry pie
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Raspberry Pie

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.
Course Dessert
Cuisine American
Keyword pie
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 231kcal
Author Dorothy Kern

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:

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.

Video

Notes

You can top this pie with:

Nutrition

Serving: 1slice | Calories: 231kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 137mg | Potassium: 107mg | Fiber: 4g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 13.6mg | Calcium: 19mg | Iron: 1.2mg