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.
Servings 12 servings
- 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
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.
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.
You can top this pie with:
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