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Delicious homemade raspberry pie with flaky crust and vibrant filling

Raspberry Pie

This Perfect Double Crust Raspberry Pie is a cozy, homemade dessert featuring a sweet-tart filling that’s easy to prepare, using either fresh or frozen raspberries.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 pieces
Course: Dessert, Pie
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 crusts pie crusts (homemade or store bought) Use homemade for best results or good quality store-bought.
For the filling
  • 5-6 cups raspberries (fresh or frozen) If using frozen, do not thaw.
  • 3/4 cup sugar Adjust to taste as raspberries vary in sweetness.
  • 1/4 cup cornstarch Essential for thickening the filling.
  • 1 tablespoon lemon juice Enhances raspberry flavor.
  • 1/2 teaspoon vanilla extract Optional but adds great flavor.
  • 1 pinch salt
  • 1 tablespoon butter, cut into small pieces To enrich the filling.
  • 1 egg egg + 1 tablespoon water for egg wash Optional for shine on crust.
  • 1 tablespoon coarse sugar for the top Optional but adds a nice texture.

Method
 

Preparation
  1. Preheat your oven to 400°F. Place a baking sheet on the lower rack to catch any bubbling juices.
  2. Fit one pie crust into your 9-inch pie pan, leaving a little overhang. Place it into the fridge while preparing the filling.
Filling
  1. In a large mixing bowl, gently toss raspberries with sugar, cornstarch, lemon juice, vanilla (if using), and a pinch of salt. Do not mash the berries.
  2. Pour the raspberry mixture into the chilled pie crust and dot with small pieces of butter.
Topping and Baking
  1. Add the second pie crust on top. You can make slits for a lattice or use a whole crust with slits. Seal the edges and crimp.
  2. Brush with egg wash and sprinkle with coarse sugar if desired.
  3. Bake at 400°F for 20 minutes, then lower the heat to 350°F and bake for another 35 to 45 minutes until the filling is bubbling.
  4. Let it cool for at least 3 to 4 hours before slicing.

Notes

For best results, keep the crust cold, let the filling bubble fully for thickening, and allow for adequate cooling time to prevent runniness.