Name: Raspberry Pie
Prep time: 20 min
Cook time: 40 min
Total time: 7 h
Cuisine: American
Ingredients: 5 cups fresh raspberries, rinsed and dried; 1 cup granulated sugar; 2 teaspoons lemon juice; 3 tablespoons tapioca flour; 1/4 teaspoon lemon zest (optional); 2 tablespoons unsalted butter; 1 double pie crust (store-bought or homemade); 1 egg white; 1 tablespoon water

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Bursting with fresh, juicy raspberries, this Raspberry Pie is a sweet-tart dessert encased in a golden, flaky crust. Served with a scoop of vanilla ice cream or a dollop of whipped cream, it’s the perfect way to celebrate berry season.

Why You’ll Love This Recipe

Made with fresh raspberries
Perfect balance of sweet and tart
Flaky, buttery crust
Classic dessert with a homemade feel
Simple, straightforward ingredients
Great for summer gatherings or holidays
Beautiful presentation
Pairs perfectly with ice cream
Can be made with store-bought or homemade crust
Delicious served warm or cold

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 cups fresh raspberries, rinsed and dried
1 cup granulated sugar
2 teaspoons lemon juice
3 tablespoons tapioca flour
1/4 teaspoon lemon zest (optional)
2 tablespoons unsalted butter
1 double pie crust (store-bought or homemade)
1 egg white
1 tablespoon water

Directions

Preheat oven to 425°F (220°C).
In a large bowl, gently toss raspberries with sugar, lemon juice, tapioca flour, and lemon zest (if using).
Pour the raspberry mixture into the prepared bottom pie crust.
Dot the filling with small pieces of butter.
Roll out the top crust and place it over the filling. Trim any excess, tuck edges under the bottom crust, and crimp to seal.
Cut small slits in the top crust to vent steam.
Whisk together egg white and water. Brush the mixture over the top crust for a glossy finish.
Bake at 425°F for 15 minutes. Reduce heat to 375°F (190°C), cover pie loosely with foil, and bake for another 25 to 30 minutes, until the filling is bubbling and crust is golden.
Cool the pie completely (about 6 hours) before slicing. Serve with vanilla ice cream or whipped cream.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 7 hours (includes cooling)
Servings: 8 servings
Calories: 340 kcal per serving

Variations

Mixed berries: Add blueberries or blackberries for a berry medley.
Spiced version: Add a pinch of cinnamon or nutmeg.
Lattice crust: Use strips of dough for a woven top.
Vegan version: Use a vegan crust and dairy-free butter.
Sugar substitute: Replace sugar with a low-carb alternative.

storage/reheating

Store pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm slices in a 300°F oven for 10–15 minutes. Best enjoyed at room temperature or slightly warm.

FAQs

Can I use frozen raspberries?

Yes, but thaw and drain them well before using.

What if I don’t have tapioca flour?

You can use cornstarch as a substitute.

How do I prevent a soggy bottom crust?

Bake the pie on the lower oven rack and use a metal or glass pie plate.

Can I make this pie ahead of time?

Yes, bake it a day in advance and store at room temperature or in the fridge.

Can I freeze raspberry pie?

Yes, freeze baked or unbaked pie. For baked, cool completely, wrap, and freeze for up to 2 months.

What crust works best?

A buttery, flaky homemade or quality store-bought crust both work well.

Do I need to blind bake the crust?

No, this recipe bakes the crust and filling together.

How do I know when the pie is done?

The filling should be bubbling through the slits and the crust golden brown.

Can I reduce the sugar?

Yes, but the filling may be more tart.

What pairs well with raspberry pie?

Vanilla ice cream, whipped cream, or a drizzle of chocolate sauce.

Conclusion

Raspberry Pie is a timeless dessert that captures the essence of summer. With a juicy berry filling and flaky crust, it’s as beautiful as it is delicious. Whether for a holiday, potluck, or just a sweet weekend treat, this pie is sure to impress and delight.

Jessica