This easy to make raspberry pie can be made with either fresh or frozen raspberries, and makes the perfect dessert!
It’s time for pie! Raspberry pie to be exact. Have you ever had raspberry pie? I hadn’t until a couple years after I got married.
I’ve picked raspberries pretty much every summer as long as I can remember. My grandma had an enormous garden when I was growing up, so we would go pick as many raspberries as we could most years.
But eating as many as possible and making the rest into jam was typically what we used them for.
Raspberry jam is still my favourite thing to make with the raspberries we pick every summer. But raspberry pie is making it’s way up there in the list of things that must be done with those amazing berries.
The first time I had raspberry pie was a few years after getting married when I immediately started to freeze our annual raspberry haul so that I could make jam with them later.
My husband snagged some of the berries before I could freeze all of them, insisting that he needed to make raspberry pie.
I thought that sounded a little strange. Don’t ask me why – every other berry is fantastic in pie, why not raspberries – but for some reason it seemed like a weird idea. It wasn’t. It was incredible.
It may just be one of my favourites now.
Also, my husband made me raspberry pie that day. I’m kind of wondering now why that hasn’t happened anytime in the 15 years since then. But hey – at least now I know that raspberry pie exists. And it’s delicious.
This recipe makes fantastic raspberry pie. If you’re like me and have been missing out on it your whole life, you need to try it. You may find a new favourite too!
How do I thicken raspberry pie filling?
This raspberry pie filling is thickened with flour. Simply mix together raspberries, sugar, flour, lemon juice, and nutmeg, and pour the mixture into a prepared pie crust.
Heat then causes the filling to thicken when the pie is baked. In order to have a thickened raspberry pie filling, you need to let the filling boil in the oven while the pie bakes, and then let it cool completely before slicing the pie.
Why is my raspberry pie so runny?
If your raspberry pie is really runny, this could be from not baking it long enough. This recipe calls for 15 minutes at a high temperature, followed by another 35-40 minutes at a lower temperature. Don’t miss the change in temperature and only do the one bake time or your pie will not be fully baked!
The filling needs to be bubbling before you remove the pie from the oven. If it hasn’t reached a high enough temperature to bubble, it will not thicken properly.
The other thing that could leave you with a runny pie filling, is if you don’t let your pie cool completely before slicing into it. If the filling is still hot, it won’t be properly set.
How to make Raspberry Pie:
- You can use either fresh or frozen raspberries for this pie. Don’t thaw the raspberries if you’re using frozen, just use them straight out of the freezer.
- If you don’t want to make your own pie crust, you can use store bought pie dough for this recipe. But I highly recommend this easy homemade pie crust recipe!
- This pie needs to be baked at 425F for 15 minutes, and then you lower the oven temperature to 375F and continue baking for another 35-40 minutes. Don’t miss that second bake time at the lower temperature or your pie will not be fully baked!
- Make sure to continue baking this pie until the filling is bubbling. If the pie crust is getting too dark, just tent it with some foil and continue baking. The filling won’t set as it cools if it doesn’t boil while it’s baking.