Making a scrumptious homemade raspberry pie doesn’t have to take hours. Not sure where to begin making a fresh raspberry pie? This recipe includes four easy steps. Red raspberries are delicious because they hit a rare sweet spot of flavor, texture, aroma, and versatility that few fruits match.
As with most quick and easy pie recipes, the key to making this delicious dessert is to use a refrigerated premade crust. You first make the refreshing raspberry filling from scratch, then pour it into a premade crust. Once the pie is cool enough to eat you might agree that this is the best raspberry pie recipe ever.
Raspberries have a natural sweet–tart profile shaped by their organic acids and sugars. That contrast gives them a lively, refreshing taste that stands out in both fresh eating and cooked desserts. The acidity sharpens their sweetness rather than overwhelming it, which is why they stay vibrant even when baked into pies or simmered into jam.
On a sad but realistic sidenote, store-bought raspberries can’t hold a candle to freshly picked berries. Most commercially-grown fruit is picked well before it reaches the mature stage of ripeness. If fresh raspberries are out of season or not available in your area and you must use store-bought berries, try to find the ones that look like they’re full of juicy and appear almost squishy.
What You’ll Need
Key Ingredients
- Refrigerated pie crusts
- Fresh raspberries
- Granulated sugar
- Lemon juice
- Stick butter
- Cornstarch
- Ground cinnamon
Utensils & Equipment
- 9″ deep dish pie plate
- Wire cooling rack
- Small mixing bowl
- Large mixing bowl
- Spatula or spoon
Fresh Raspberry Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 large mixing bowl
- 1 spatula or spoon
Ingredients List
- 2 Pillsbury pie crusts at room temperature for 20 minutes
- 4 cups fresh raspberries
- 1 cup granulated sugar
- 1 Tbsp lemon juice
- 2 Tbsp cornstarch
- 6 tsp butter sliced
- 1/2 tsp cinnamon
Instructions
Preheat Oven
- Preheat oven to 425℉.
- Place a sheet of aluminum foil on the bottom rack, directly under where you'll be placing the pie. This is to catch any juices that seep from the pie during baking.
Prepare The Crust
- The refrigerated crusts should sit at room temperature for 15-20 minutes as directed on the packaging.
- Place one crust in the bottom of the pie plate, making sure the edges are even around the top.
Prepare The Filling
- In a small bow lix the sugar, cinnamon, and cornstarch.
- In a large bowl mix the raspberries and lemon juice. cinnamon, and cornstarch together until the raspberries are well coated;
- Sprinkle the dry ingredients over the raspberries and stir until the berries are well coated;
- Pour or spoon the mixture into the pie plate.
- Distribute the 6 slices of butter evenly around the top of the raspberries.
Top Crust
- Drape the top crust over the filling, making sure it is even around the edges.
- Crimp the two crusts together to create a scalloped edge.
- Cut 4 – 6 slits in the top crust to allow the filling to vent while baking.
- You can use a lattice crust on the top, if you know how.
Bake It
- Bake in preheated oven for 15 minutes at 425℉.
- Reduce the oven to 350℉ and bake for an additional 30 – 35 minutes.
- The pie is done when the top crust is golden brown and the filling starts to bubble.
Cool It
- Place on wire cooling rack and allow to rest for at least 2 hours before serving.