raspberry pie
You know, there are some recipes that just feel like home. This raspberry pie is absolutely one of them for me. It’s the kind of dessert that, when I smell it baking, takes me straight back to my grandmother’s kitchen, sunlight streaming through the window, the sweet, slightly tart aroma filling the air. It’s more than just a dessert; it’s pure comfort, a burst of summer even on the chilliest days. While other pies have their place – apple is classic, pecan is decadent – there’s something about the vibrant, jewel-toned goodness of a raspberry pie that just hits different. It’s bright, it’s a little bit sassy, and it’s surprisingly easy to make. This is the recipe I pull out when I need a guaranteed crowd-pleaser, or honestly, just when I’m craving something truly special without a ton of fuss. It’s my secret weapon for making any day feel a little more celebratory.
What is a raspberry pies?
So, what exactly *is* this magical raspberry pie we’re talking about? Think of it as a sweet embrace wrapped in a flaky, buttery crust. It’s essentially a celebration of raspberries, showcasing their natural beauty and delightful flavor. We’re talking plump, juicy berries, lightly kissed with sugar and a touch of magic to thicken them up into a luscious, slightly jammy filling. It’s not overly complicated, and that’s part of its charm. It’s a pure expression of fruit, enhanced by simple, wholesome ingredients. The name itself, “raspberry pie,” is so straightforward, and that’s exactly what it delivers: straightforward, unadulterated deliciousness. It’s the kind of dessert that lets the star ingredient, the raspberry, truly shine. No need for fancy techniques or obscure ingredients; this is old-fashioned goodness at its finest, designed to bring joy with every single bite.
Why you’ll love this recipe?
Honestly, if you’re a fan of fruit pies even a little bit, you are going to fall head over heels for this raspberry pie. First off, the flavor is just out of this world. Raspberries have this incredible balance of sweet and tart that is just so captivating. When baked, they become this deep, rich, slightly tangy jam that’s utterly irresistible. And the best part? It’s genuinely simple to make. I know, I know, some people get intimidated by pie-making, but I promise, this one is a lifesaver. The ingredients are usually things you already have in your pantry or can grab easily from the grocery store, making it super budget-friendly. You don’t need exotic spices or expensive extracts. And the versatility! You can serve this warm, cold, with a dollop of cream, a scoop of Ice Cream, or just on its own. What I love most about this specific raspberry pie, though, is how it balances that beautiful berry flavor with a crust that’s both tender and crisp. It’s that perfect textural contrast that really makes it sing. It’s the kind of pie that makes your house smell amazing and guarantees smiles all around the table.
How do I make Raspberry pies?
Quick Overview
Making this raspberry pie is a breeze, really! We’re talking about a simple press-in crust, a luscious berry filling that you just toss together, and then a bake until it’s golden and bubbly. The beauty of this method is its fuss-free nature. You don’t need to worry about rolling out dough or intricate lattice tops (though you totally can if you’re feeling fancy!). This recipe is designed for maximum flavor with minimum stress. It’s perfect for those nights when you want something homemade and delicious but don’t have hours to spend in the kitchen. Trust me, the results are so worth it!
Ingredients
For the Crust:
What is all-purpose flour? 2 cups.
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cubed
1/4 cup ice water, or more as needed
For the crust, I always make sure my butter is super cold. It’s the key to that flaky texture we all love. You can even pop your flour and butter in the freezer for about 15 minutes before you start if you want to be extra sure. Using ice water helps keep the butter from melting too soon.
For the Filling:
6 cups fresh or frozen raspberries (if using frozen, don’t thaw)
3/4 cup granulated sugar (adjust to your sweetness preference)
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon (optional, but I love it!)
For the filling, fresh raspberries are fantastic when they’re in season, but honestly, frozen ones work like a charm and are usually more budget-friendly. The cornstarch is crucial for thickening; you want that nice, slightly jammy consistency without it being watery. The lemon juice brightens up the raspberry flavor beautifully.
For the Glaze:
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (like turbinado or demerara) for sprinkling
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get that oven warming up to 400°F (200°C). You’ll need a 9-inch pie plate. If you’re using a standard glass or ceramic one, no need to grease it. If you’re using a metal one, a light coating of butter or cooking spray can help prevent sticking, though this crust is pretty sturdy.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour and salt. This just makes sure everything is evenly distributed. If you’re using a food processor, you can pulse these together a couple of times.
Step 3: Mix Wet Ingredients
Add your cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This is what creates those lovely flaky layers! Gradually add the ice water, one tablespoon at a time, mixing until the dough just starts to come together. Don’t overmix! You want it to be shaggy, not smooth and uniform. If it feels too dry, add a tiny bit more water. If it feels too wet, a sprinkle more flour.
Step 4: Combine
Turn the dough out onto a lightly floured surface. Gently bring it together to form a disc. If you’re doing a full double-crust pie, you’d divide it and roll it out now. For this simpler version, we’re going to press it right into the pie plate. Press the dough evenly into the bottom and up the sides of your pie plate. You can use your fingers or the bottom of a glass. Make sure it’s about 1/4 inch thick all over. You can crimp the edges if you like, or just leave them rustic.
Step 5: Prepare Filling
In a separate large bowl, gently combine the raspberries, granulated sugar, cornstarch, lemon juice, and cinnamon (if using). Toss everything together carefully so you don’t crush too many berries. You want them to be well-coated but still mostly intact.
Step 6: Layer & Swirl
Pour the raspberry filling into your prepared crust. Spread it out evenly. If you’re feeling fancy and want a top crust, this is where you’d add a lattice or a full top crust now. For a simple galette-style or an open-faced pie like this, just let the filling sit in the crust.
Step 7: Bake
Brush the edges of the crust with your beaten egg wash. This gives it a beautiful golden sheen. Sprinkle the coarse sugar over the egg-washed edges. Place the pie on a baking sheet (this catches any drips!). Bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly and thickened. If the crust starts to brown too quickly, you can loosely tent the pie with foil.
Step 8: Cool & Glaze
This is probably the hardest part! Let the pie cool on a wire rack for at least 2-3 hours. This is crucial for the filling to set properly. If you cut into it too soon, it’ll be runny. Resist the urge! If you wanted a glaze instead of an egg wash and sugar, you’d typically mix powdered sugar with a little milk or lemon juice to create a drizzly glaze and apply it once the pie has cooled completely.
Step 9: Slice & Serve
Once completely cooled and set, slice your beautiful raspberry pie. I find a sharp knife works best. Serve it as is, or with a generous scoop of vanilla Ice Cream or a dollop of whipped cream. It’s also divine with a bit of crème fraîche.
What to Serve It With
This raspberry pie is a star on its own, but it also plays incredibly well with others! For breakfast, I love a warm slice with a good cup of strong coffee. It feels like such a treat to start the day with something this bright and cheerful. For brunch, it’s absolutely lovely served slightly warm alongside some fresh fruit salad, maybe with a side of yogurt. It adds a pop of color and a burst of flavor that’s not too heavy. As a dessert, well, the sky’s the limit! A scoop of vanilla bean Ice Cream is practically mandatory in my house. Or, for something a little more elegant, a dollop of homemade whipped cream infused with a hint of vanilla or even some mascarpone cheese. For cozy, quiet evenings, a slice with a glass of milk or even a light dessert wine is pure bliss. My kids always ask for this after dinner, and I usually serve it with a small scoop of strawberry ice cream – the berry combo is a winner!
Top Tips for Perfecting Your Raspberry Pie
Over the years, I’ve learned a few tricks that really make this raspberry pie sing. First, about the raspberries: if you’re using fresh ones, give them a gentle rinse and pat them *very* dry. Excess moisture can make your filling a bit too thin. For frozen berries, just use them straight from the freezer; they release their juices as they bake, which is exactly what we want. When it comes to mixing the crust, remember that word: *cold*. Cold butter, cold water, even cold hands if you can manage it! It’s the secret to that wonderfully flaky texture. Don’t be afraid of those bigger chunks of butter in the dough; they melt during baking and create steam pockets that make the crust lift and flake. For the filling, I always taste my raspberries first. If they’re on the tarter side, I might add an extra tablespoon or two of sugar. Conversely, if they’re super sweet, a touch more lemon juice can balance it out perfectly. The cornstarch is your best friend for thickening, but make sure you whisk it in thoroughly to avoid any lumps. When it comes to baking, keep an eye on the crust edges. If they start to get too dark before the filling is bubbly, just loosely tent the pie with aluminum foil. It’s a simple trick that saves many a pie from burnt edges! And the cooling? I cannot stress this enough: let it cool completely. I know it’s tough, but it’s the only way to ensure that gorgeous, thick filling. If you’re impatient, try it with a scoop of Ice Cream that will help cool it down and disguise any slight runniness. For ingredient swaps, if you don’t have cornstarch, you can use an equal amount of tapioca starch or arrowroot starch, though cornstarch generally gives the best clear finish. A little bit of vanilla extract (about a teaspoon) can also be added to the filling if you like a warmer, sweeter flavor profile.
Storing and Reheating Tips
This raspberry pie is pretty forgiving when it comes to storage. If you happen to have any leftovers (which is rare in my house!), it’s best to keep it covered at room temperature for the first day. The crust stays nice and crisp that way. After that, or if your kitchen is warm, it’s best to pop it into the refrigerator. Use a pie carrier or cover it loosely with plastic wrap or foil. It should stay good in the fridge for about 3-4 days. The texture might soften slightly over time, but it will still be delicious. If you want to freeze it, I’d recommend doing so *before* you add any glaze. Wrap the cooled pie tightly in a couple of layers of plastic wrap, then a layer of aluminum foil. It can stay frozen for up to 2-3 months. To reheat, you can bring it back to room temperature on the counter for about an hour, or gently warm it in a low oven (around 300°F or 150°C) for about 10-15 minutes. If you froze slices, you can reheat them individually. If you decide to add a glaze, it’s best to do that just before serving, especially if you’ve refrigerated or frozen it.
Frequently Asked Questions
Final Thoughts
Honestly, this raspberry pie is more than just a recipe for me; it’s a little piece of edible happiness. It’s proof that you don’t need to be a gourmet chef to create something truly spectacular in your own kitchen. The simplicity of the ingredients, the vibrant flavor of the raspberries, and that perfectly flaky crust all come together to make something incredibly special. It’s the kind of dessert that sparks conversations, creates memories, and always leaves people asking for seconds (and the recipe, of course!). If you’re looking for a way to brighten up your dessert table, impress your family, or just treat yourself to something wonderfully delicious, I truly hope you’ll give this raspberry pie a try. I’d love to hear how yours turns out and any little twists you put on it! Happy baking, and enjoy every single bite!
Easy Homemade Raspberry Pie
Ingredients
Main Ingredients
- 1 recipe All Butter Pie Crust
- 5 cups Fresh or thawed frozen raspberries
- 0.66 cup Granulated sugar
- 1 tablespoon Lemon juice
- 4 tablespoons Cornstarch
Instructions
Preparation Steps
- 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).
- Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
- Bake for 10 minutes at 425°F then lower the temperature to 350°F and bake for about 30-40 minutes, or until crust is baked through and golden.
