Fresh Raspberry Pie Recipe
This variation is a little different from the most popular raspberry pie recipes you'll find online. Those recipes use tapioca to thicken the filling while we use cornstarch.
Servings 8 slices
Calories 363kcal
Cost $5.75
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.
Notes
Nutrition information based on Pillsbury pie crusts and fresh raspberries. If you use a different brand of crust or substitute frozen berries, nutrition information will vary.
Nutrition
Nutrition Facts
Fresh Raspberry Pie Recipe
Amount Per Serving (1 slice)
Calories 363
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 18mg6%
Sodium 285mg12%
Potassium 4mg0%
Carbohydrates 58g19%
Fiber 4g17%
Sugar 28g31%
Protein 3g6%
Vitamin A 94IU2%
Vitamin C 1mg1%
Calcium 4mg0%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.