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Raspberry pie

Raspberry Pie

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 1 pie (8 slices) 1x


This raspberry pie recipe is a classic! The thick, jammy filling is lusciously sweet tart, and it’s topped with a flaky golden pastry crust.


  • 1 recipe Homemade Pie Crust* (2 crusts; or your favorite recipe)
  • 6 cups (about 2 pounds or 36 ounces) fresh raspberries (or frozen thawed)
  • 1 1/4 cups granulated sugar
  • 1/4 cup cornstarch
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon lemon zest (or 1/4 teaspoon orange zest)
  • 1 tablespoon lemon juice (or orange juice)
  • 1 egg, for egg wash
  • Turbinado sugar, for sprinkling


  1. In a large skillet, stir together the raspberries with the sugar, cornstarch, vanilla, and lemon zest and juice. Cook on medium high heat for about 5 minutes, until the cornstarch activates and the sauce thickens. Transfer to a bowl to cool completely while you make the crust.**
  2. Make the pie crust. Refrigerate for at least 1 hour.
  3. Preheat the oven to 425°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.  
  4. Grease a standard 9-inch pie pan.
  5. Roll out the first pie crust and transfer it to a standard 9-inch pie pan, allowing the edges to drape over the sides (following these instructions). Add the filling and freeze the entire pie while rolling the next pie crust.
  6. Roll out the second pie crust. Use kitchen scissors to trim both crusts so there is about 1-inch of dough draping off of the edge. Fold both crusts under so they rest on the rim of the pan, then use your fingers to crimp the crust. Slice several vents in the crust with a sharp knife (see the photos).
  7. Whisk the egg in a small bowl. Use a pastry brush to brush the top of the crust with the egg. Sprinkle generously with turbinado sugar.
  8. Place the pie directly onto the preheated baking sheet lined with foil. Bake immediately for 15 minutes. Then leaving the pie in the oven, reduce the oven temperature down to 350°F. Bake for 45 minutes until the crust is golden. (Check on the pie around 30 minutes and cover with aluminum foil if the crust is getting too brown.)
  9. Remove from the oven. Allow the pie to cool at least 4 hours at room temperature before serving (or cool for 2 hours, then refrigerate until ready to serve). 


*Want an easier pie topping? Make one crust, then top with the crumble topping from this Rhubarb Streusel Pie!

**If you’re pressed for time, you can make the pie crust first and then make the filling: you just want to give it ample time to cool.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian