Raspberry Pie - Easy to make raspberry pie can be made with either fresh or frozen raspberries. This is the perfect dessert - tart, sweet, perfect raspberry pie!

Easy to make raspberry pie can be made with either fresh or frozen raspberries. This is the perfect dessert – tart, sweet, perfect raspberry pie!

Raspberry Pie - Easy to make raspberry pie can be made with either fresh or frozen raspberries. This is the perfect dessert - tart, sweet, perfect raspberry pie!

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.

Raspberry Pie - Easy to make raspberry pie can be made with either fresh or frozen raspberries. This is the perfect dessert - tart, sweet, perfect raspberry pie!

But eating as many as possible and making the rest into jam was typically what would be done with them.

Raspberry jam is still my favourite thing to make with the raspberries we pick every summer (off our own bushes now so there’s not nearly as many, but enough for a few batches of jam!).

But raspberry pie is making it’s way up there in the list of things that must be done with those amazing berries.

Raspberry Pie - Easy to make raspberry pie can be made with either fresh or frozen raspberries. This is the perfect dessert - tart, sweet, perfect raspberry pie!

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.

Raspberry Pie - Easy to make raspberry pie can be made with either fresh or frozen raspberries. This is the perfect dessert - tart, sweet, perfect raspberry pie!

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!

Raspberry Pie - Easy to make raspberry pie can be made with either fresh or frozen raspberries. This is the perfect dessert - tart, sweet, perfect raspberry pie!

Yield: one 9 inch pie

Raspberry Pie

Raspberry Pie

Easy to make raspberry pie can be made with either fresh or frozen raspberries. This is the perfect dessert - tart, sweet, perfect raspberry pie!

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

Instructions

  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, gently toss together the raspberries, sugar, flour, lemon juice and nutmeg. Set aside.
  3. Roll out half of the pastry and fit it inside a 9 inch pie plate, trimming off the excess pastry.
  4. Place the raspberry mixture inside the pie crust.
  5. Lightly wet the edge of the crust with a bit of water.
  6. Roll out the other half of the pastry and set it over top of the berries, or cut it into one inch strips and weave the strips into a lattice top over the berries.
  7. Crimp the edges to seal them. If you are using a full crust, cut slits in the top to vent the pie.
  8. Whisk together the egg and water and brush it lightly over top of the pastry.
  9. Sprinkle with a bit of extra sugar.
  10. Place the pie on a baking sheet in case it bubbles over, and bake for 15 minutes.
  11. Reduce the heat to 375 degrees F and continue baking for another 30-40 minutes or until the crust is lightly browned and the filling is bubbling.
  12. If the pastry is getting too brown and the filling isn’t bubbling yet, tent some foil over top to prevent more browning.
  13. Allow the pie to cool completely before slicing so that the filling will firm up.

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Nutrition Information:

Yield:

8

Serving Size:

1 piece

Amount Per Serving: Calories: 215Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 82mgCarbohydrates: 40gFiber: 6gSugar: 25gProtein: 4g

Nutrition Information is estimated based on ingredients used and may not be exact.

  1. Nina Alvarez says:

    I picked fresh purple raspberries yesterday, knowing they were extra tart and I like my pies a little tart. I followed the instructions to the T but my boyfriend, who likes things less sweet, cut the sugar in half. Between that and the tart raspberries, this was a very, very tart pie. I can only imagine it would have been perfect if my boyfriend hadn’t intervened. Either way, the fact that it’s still so excellent says a lot. And this recipe doesn’t require all that many ingredients. Simple, delicious, perfect.

    1. Stacey says:

      I’m sorry it didn’t turn out for you, but I’ve made this pie many times and it has always turned out. Except for the first time I made it and I only baked it for 15 minutes at 425F and missed the instruction to turn the temp down to 375F and continue baking for another 40 minutes. If you baked it for a full 55 minutes and let it cool before cutting it, I’m not sure what else could have gone wrong, except maybe missing the flour in the filling. You do need to let it cool completely to set up before cutting it though. If you try to cut and serve it while it’s still hot it will be runny as it needs time to set up while cooling.

    1. Stacey says:

      No you don’t need more flour if they’re frozen, just don’t thaw them before using them. Get your pie crust made and ready to go, then mix together the filling with the berries still frozen. If they thaw out before going into the oven you might have an issue with a soggy crust, but as long as you use from frozen it will be fine.

  2. Len says:

    Raspberry Pie is just yummy! First time I have made pie crust from scratch and that turned out fine as well! Thank you for this recipe

  3. Priscilla says:

    Since my favorite is raspberries , I am going to try this (looks yummy) but next time perhaps using a meringue on top–what do you think ???

  4. Sybilla says:

    Since none of the other comments are from people who actually tried the recipe I thought I’d leave one. I used store bought crusts because i was in a hurry and have pastryphobia. We grow a lot of raspberries and last year i froze a ton. Made the pie for easter and it was a huge hit even among my very picky family. My one year old nephew was probably the pie’s biggest fan. It is very tart but I like it that way. I only had a couple hours to cool the pie but the filling thickened up perfectly and all the slices held their shape with no leakage plus the recipe was super easy and made with ingredients i already had laying around (no gelatin, corn starch or tapioca nonsense). My family couldn’t believe it was homemade. I usually don’t use recipes without reviews but I’m glad i tried this one. Thanks for posting it!

    1. stacey says:

      I’m so glad you enjoyed the pie! The sweetness really depends on the berries, but I like it a bit tart too so I’m okay with that! Thank you so much for coming back to leave a review! 🙂

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