If there’s one dessert that truly captures the essence of summertime, it’s a Raspberry Pie . It’s not just a pie; it’s a slice of nostalgia. The juicy sweetness of fresh raspberries wrapped in flaky crust makes it a favorite in our house. I remember my son and I picking raspberries from the farmer’s market last summer, our hands stained with the bright red juice. Once home, we transformed those berries into the most delightful pie, and it’s become a cherished memory for us. Now, every time I bake this pie, it brings a smile to my face, taking me back to that sunny day.
For when you’re in the mood for more culinary adventures, check out my post on crescent roll breakfast recipes .
Why you’ll love this recipe
This Raspberry Pie is both sweet and slightly tart, with a natural raspberry flavor that shines through beautifully. It’s a hit with both kids and adults and perfect for any gathering. Plus, it’s straightforward to make, with just a handful of ingredients and easy steps to follow. You’ll love how quickly it comes together and how deliciously rewarding the results are.
Ingredients
- 5 cups fresh raspberries, rinsed and pat dry
- 1 cup granulated sugar
- 2 teaspoons lemon juice
- 3 tablespoons tapioca flour
- ¼ teaspoon lemon zest, optional
- 2 tablespoons unsalted butter
- 1 double pie crust, refrigerated or favorite recipe
- 1 egg white
- 1 tablespoon water
Step-by-step instructions
- Preheat your oven to 425°F.
- In a large mixing bowl, gently toss together raspberries, sugar, lemon juice, tapioca, and lemon zest, taking care not to crush the berries.
- Spoon the raspberry filling into the prepared bottom pie crust, heaping it slightly in the center.
- Dot small pieces of butter over the top of the filling.
- Roll out your top crust and place it over the filled pie.
- Trim and tuck the top crust edges under the bottom crust edge, sealing them by pinching or pressing with a fork.
- Cut small slits in the top crust to let steam escape as it bakes.
- Whisk together the egg white and water, then brush it over the pie crust to give it a shiny finish.
- Bake the pie for 15 minutes at 425°F. Then lower the oven temperature to 375°F, cover the pie with foil, and bake for another 25 to 30 minutes, until the filling bubbles through the slits.
- Let the pie cool completely before slicing.
- Serve with vanilla ice cream or freshly whipped cream for added indulgence.
Recipe tips & variations
For extra flavor, you can substitute the lemon juice with lime juice or even add a touch of vanilla extract to the filling. If you prefer a thicker pie, increase tapioca flour by an extra tablespoon. Feeling adventurous? Mix in a few blackberries for a delightful berry medley.
Storage & reheating
Wrap any leftover Raspberry Pie tightly in plastic wrap or store in an airtight container. It’ll keep well for up to three days at room temperature or up to a week in the refrigerator. When ready to enjoy again, you can gently reheat it in a preheated oven at 350°F for about 10 minutes.
FAQs
Can I use frozen raspberries for this pie?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before using, as it can make the pie too soggy.
What’s the best way to make a homemade pie crust?
Using cold butter and chilling the dough before rolling it out is key for a flaky crust. My favorite recipe calls for flour, butter, salt, and ice water. Combine ingredients quickly and chill the dough for at least an hour.
Can I make the pie ahead of time?
Absolutely! You can prepare it a day ahead, store it in the fridge, and then enjoy it fresh the next day. Just let it come to room temperature or give it a quick warm-up in the oven.
Recipes you may like
- Enjoy a hearty start with my breakfast potatoes recipe easy crispy .
- Try something different for your mornings: breakfast pizza recipe easy cheesy .
- Another sweet treat to try is my crescent roll breakfast recipes .
This Raspberry Pie is a simple, family-friendly recipe that you’ll want to make over and over again. Enjoy a slice with your loved ones and savor every bite of that summertime memory.
Raspberry Pie
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful summer dessert made with fresh raspberries and a flaky crust.
Ingredients
- 5 cups fresh raspberries, rinsed and pat dry
- 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, refrigerated or favorite recipe
- 1 egg white
- 1 tablespoon water
Instructions
- Preheat your oven to 425°F.
- In a large mixing bowl, gently toss together raspberries, sugar, lemon juice, tapioca, and lemon zest, taking care not to crush the berries.
- Spoon the raspberry filling into the prepared bottom pie crust, heaping it slightly in the center.
- Dot small pieces of butter over the top of the filling.
- Roll out your top crust and place it over the filled pie.
- Trim and tuck the top crust edges under the bottom crust edge, sealing them by pinching or pressing with a fork.
- Cut small slits in the top crust to let steam escape as it bakes.
- Whisk together the egg white and water, then brush it over the pie crust to give it a shiny finish.
- Bake the pie for 15 minutes at 425°F. Then lower the oven temperature to 375°F, cover the pie with foil, and bake for another 25 to 30 minutes, until the filling bubbles through the slits.
- Let the pie cool completely before slicing.
- Serve with vanilla ice cream or freshly whipped cream for added indulgence.
Notes
- For extra flavor, you can substitute the lemon juice with lime juice or even add a touch of vanilla extract to the filling.
- If you prefer a thicker pie, increase tapioca flour by an extra tablespoon.
- Wrap any leftover Raspberry Pie tightly in plastic wrap or store in an airtight container. It’ll keep well for up to three days at room temperature or up to a week in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16g
- Sodium: 125mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg