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Let’s talk about raspberry pie—because honestly, is there anything better than a buttery crust filled with vibrant, juicy berries? This pie is the perfect mix of sweet and tart, with a luscious raspberry filling that tastes like sunshine in every bite. It’s fancy enough for special occasions but easy enough for a weekend baking session.
And let’s be real—any excuse to pile fresh raspberries on top of a dessert is a good one, right?
🍓 Why You’ll Love This Raspberry Pie
✔ Juicy, jammy filling with just the right amount of tartness.
✔ Golden, flaky crust that melts in your mouth.
✔ Easy to make ahead—it’s even better the next day!
✔ Works with fresh or frozen raspberries (because we all need a little summer in winter).
👉 Ingredients
For the Pie Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ½ tsp salt
- 2 tbsp sugar
- 4 tbsp ice water
For the Raspberry Filling:
- 4 cups fresh or frozen raspberries
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice 🍋
- ½ tsp vanilla extract
- 1 tbsp butter, for extra richness
For Garnishing:
- Fresh raspberries 🍓
- Powdered sugar ✨
- Mint leaves (optional, but makes it look extra fancy!)
👉 How to Make It
1. Make the Pie Crust:
- In a bowl, mix flour, sugar, and salt. Cut in the cold butter using a pastry cutter (or your hands) until the mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
- Shape into a disk, wrap in plastic, and chill for 30 minutes.
2. Prepare the Raspberry Filling:
- In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 5 minutes).
- Remove from heat, stir in vanilla and butter, then let it cool slightly.
3. Assemble & Bake:
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough and press it into a pie dish.
- Pour in the raspberry filling and smooth it out evenly.
- Bake for 40-45 minutes until the crust is golden and the filling is bubbly.
4. Cool & Serve:
- Let the pie cool for at least an hour before slicing (trust me, it’s worth the wait).
- Top with fresh raspberries, a dusting of powdered sugar, and mint leaves for extra charm!
🍓 Pro Tips
✨ For an extra crisp crust, brush it with egg wash before baking.
✨ Don’t skip the lemon juice! It enhances the raspberry flavor and balances the sweetness.
✨ Want a shortcut? Use a store-bought pie crust (I won’t tell).
🍰 More Berry Desserts to Try!
If you love this raspberry pie, you’ll definitely want to try lemon raspberry tart, mixed berry crumble, or a classic strawberry shortcake!
Save this recipe & let me know if you make it! 🍓🥧