Raspberry Pie
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This homemade raspberry pie has warm spices like cinnamon, nutmeg, and allspice along with a hint of tang from the raspberries and lemon juice. It’s a nicebalance of warm and tangy and makes the perfect end-of-summer pie that has the best of summer and fall paired together!
With summer upon us, this is the perfect summer dessert. Serve it with a scoop of vanilla ice cream or even whipped cream for the perfect dessert for any occasion.
You might also want to try these raspberry champagne cupcakes, raspberry crisp, or my easy raspberry lime curd.
Reasons To Make This Raspberry Pie
- This is a pie made from scratch, from the crust to the raspberry filling. You get homemade goodness in each slice.
- This pie is full of sweet and tangy flavors in each bite.
- Impressive for serving up a crowd for parties, family gatherings, etc.
- You can make this a day before you plan to serve it up. A great make-ahead dessert.
Ingredients Needed
See the recipe card at the bottom of the post for all ingredients and quantities.
Raspberries: You will use the raspberries for the base of the pie filling. Reach for ripe, brightly colored berries. They’re best when in season.
Pie Crusts: I used my homemade pie crust recipe but store-bought pie crusts will work fine. You’ll need two of them, one for the bottom and a second for the top crust.
Flour: This will help thicken the pie filling
Spices: Cinnamon, nutmeg and allspice are my favorite spices to highlight the raspberry flavors.
Lemon Juice: The lemon will be the acidic portion of the filling that will help balance out the tart and sweetness of the berries.
Egg: You will use a beaten egg for an egg wash to brush over the crust to get a nice golden brown color to the pie and make it shine!
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Substitutions and Variations
- You can use a gluten-free flour blend to make a gluten-free crust if you would like.
- Buy pie crust instead of making it from scratch.
- Add in diced peaches as well as raspberries for added flavor.
- You can mix the berries if you want more flavor. If blueberries, strawberries, and blackberries are added, it would be a great mix.
- Feel free to use frozen berries to replace fresh berries.
- Sprinkle mini chocolate chips into the pie filling for added flavor. A chocolate raspberry pie is delicious.
- Make a crumble topping to replace the second pie crust to top the pie. You can make it with a bit of flour, oats, cinnamon, butter, and brown sugar.
- If you do not want to use sugar in the pie, you can opt for honey instead.
- You can also cut the sugar down to about ½ cup for a less sweet pie.
NOTE: This recipe has not been tested with other substitutions or variations
Step-by-Step Instructions
Once the dough is ready, use a rolling pin and roll out the dough as directed. Trim the edges and shape in the pie plate as directed.
For the filling, add the flour, sugar and spices to a small bowl. Stir until combined. Add the raspberries and lemon juice to a large bowl. Add the dry ingredients to the raspberries and stir until the raspberries are well coated. Pour into the bottom pie crust.
Cover the top with the other pie crust, and bake as directed until the crust is baked through and the filling is bubbly and brown.
Tips and Tricks
How to Store and Freeze
Homemade raspberry pie will keep at room temperature for about 2-3 days. It will store well in the fridge for up to a week. Since the filling is so juicy and moist, the pie may start to get moldy if kept any longer. However, it’s so delicious that you shouldn’t have a problem eating it quickly! Did I mention that raspberry pie makes a fantastic breakfast?
If you want to make this pie in advance, you definitely can. Freezing the pie will help it stay fresh longer. There are two ways to freeze raspberry pie: baked and unbaked. Here is how to do both methods:
Unbaked- Assemble the pie completely, adding the top crust, cutting the slits in the top crust and brushing the crust with egg wash. Wrap the entire pie, pan and all, in plastic wrap. Wrap the pie tightly so the plastic wrap is touching the top crust. Freeze the pie for up to three months. When you are ready to bake the pie, remove it from the freezer and unwrap. Let it thaw for an hour or two at room temperature (it may still be a little frozen but that’s okay). Bake the pie as directed in the recipe and you will have a fresh raspberry pie!
Baked- Once the pie has baked, let it cool completely. Wrap the cooled pie in plastic wrap, wrapping the plastic wrap around the entire pie, pan and all. Freeze the pie fro up to three months. Place it in the fridge overnight to thaw. Before you serve the pie, place it in a 350 degree oven for 15 minutes to refresh and re-crisp the crust.
Recipe FAQs
You pie filling may be runny if the pie did not bake long enough. The filling of the pie needs to boil in order to thicken. Make sure you see the filing bubbling around the entire edge of the pie as it bakes. This will ensure the flour thickens the filling and you don’t get a runny pie.
You can use cornstarch instead of flour. Use only 2 tablespoons of cornstarch in place of the ¼ cup of flour.
You can use frozen raspberries to make this pie. I would recommend using 8 cups of frozen berries as they tend to shrink significantly when baked. You don’t want a half full pie! Also increase the flour to ⅓ cup to ensure the filling is thick rather than runny. Frozen berries often have more juice than fresh berries.
Your raspberry pie is completely baked when the filling around the edges is bubbling and the pie crust is perfectly golden brown. The bubbling filling is key to ensure that your filling is set and will not be runny.
This raspberry pie recipe post was first published November 6, 2013 but is being updated with new photos, some tweaks to the recipe, and a lot more information.
If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!
Raspberry Pie
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Ingredients
Pie
- 2 pie crusts store-bought or homemade
- 1/4 cup all-purpose flour
- 1 cup granulated sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 6 cups fresh raspberries
- 1 teaspoon lemon juice
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
Pie
- Preheat the oven to 425 degrees F.
- Place the first crust on a lightly floured surface. Roll the dough out into a 12 inch circle.
- Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
- In a bowl, add in the flour, sugar, cinnamon, nutmeg, and allspice. Stir until incorporated.
- Add the raspberries and lemon juice to a large bowl.
- Pour the sugar and spice mixture on top of the raspberries and stir until evenly distributed.
- Pour the raspberry filling on top of the crust and begin working on the top pie crust.
- Make the egg wash and brush on the edges of the pie crust.
- Roll the dough out into about a 10 inch circle on a lightly floured surface.
- Fold the dough in half and pick it up and place on top of the raspberry filling.Unfold the dough and gently push the dough on the edges where the egg wash is.
- Cut off the excess dough using a paring knife, leaving about ½ inch overhang.
- Fold the ½ inch of overhang dough underneath the bottom crust so the edges are all tucked in.
- Cut a few slits in the top of the crust to let the steam escape.
- With your forefinger and thumb, crimp the pie crust together. I form a “U” with my forefinger and thumb on the inside of the edge. With my other forefinger, I push the dough between my thumb and forefinger resting on the inside.
- With the pastry brush, brush the top layer with the egg wash.
- Place the pie in the preheated 425 degree F oven for 20 minutes and then turn the heat down to 375 and bake another 45 minutes until the pie filling is bubbling and the crust is golden brown.
Egg Wash
- In a small bowl, add in the egg and water. Whisk until well combined.
- Cover and store in the fridge.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Hi Miranda,
I’ll try this again, said my account was suspended so I don’t know if my question went thru or not. Can you use frozen raspberries in your raspberry pie? Thank you
Hey Bonnie, yes you can use fresh or frozen. Thaw and drain off excess liquid of frozen before mixing for best results.