Content may contain affiliate links. If you click & make a purchase, I receive a small commission that helps keep this site up and running, at no cost to you. Read my full disclosure policy.

Easy Homemade Raspberry Pie

A couple of weeks ago, my sister said to me, “Do you want to come over to my friend's house to pick raspberries?” It was 10 am and already about 96 degrees.Easy Homemade Raspberry Pie Recipe “Not really,” I replied. “How about I give you a bucket and you pick them?” She declined. In the end, I went with her to pick raspberries, resigning myself to having sweat dripping down into my eyes and rolling down my back. I was hoping to net enough berries for a pie. I'd never eaten raspberry pie, but it sounded good. I came home with about 6 quarts of berries and immediately began to look through my recipes. I found a fresh cherry pie recipe that I like a lot, and I thought it would work with raspberries. It did. The pie was perfect. The raspberry filling was firm like jam, not the least bit runny. It was crunchy, like eating popcorn kernels, because the raspberries were full of seeds, but that didn't detract from the flavor. We also had to take the pie to my mother's house to bake, a fact with which she was not at all pleased. We ate raspberry pie with ice cream and raspberry pie with whipped cream and raspberry pie just plain by itself. Grace didn't care fo it (because of the seeds), but Joe and I really enjoyed our experimental pie. I'd make it again if the opportunity arose to pick raspberries for free.

Print Recipe
Homemade Raspberry Pie
Easy Homemade Raspberry Pie Recipe
Servings
Ingredients
  • 2 pie crusts (I use pre-made pie crusts from the dairy case, but you can make your own from scratch if you're so inclined.)
  • 4-5 cups raspberries cleaned and preferably spun dry in a salad spinner (If you don't have a salad spinner, drain your berries in a colander and then spread them out on paper towels. Extra moisture in your berries will contribute to a runny pie filling. Also, I have a deep dish pie plate, so I needed a lot of berries. Use as many berries as will fill your pie pan. Depending on its size and depth, you may need fewer berries than I did.)
  • 1 cup sugar (I like my pie tart. If you prefer yours sweeter, use more sugar.)
  • 1/4 cup quick cook tapioca
  • 3 tablespoons cornstarch
  • 4 tablespoons butter cubed (This is a lot of butter, but the pie came out so well. You can use less if you want to.)
Servings
Ingredients
  • 2 pie crusts (I use pre-made pie crusts from the dairy case, but you can make your own from scratch if you're so inclined.)
  • 4-5 cups raspberries cleaned and preferably spun dry in a salad spinner (If you don't have a salad spinner, drain your berries in a colander and then spread them out on paper towels. Extra moisture in your berries will contribute to a runny pie filling. Also, I have a deep dish pie plate, so I needed a lot of berries. Use as many berries as will fill your pie pan. Depending on its size and depth, you may need fewer berries than I did.)
  • 1 cup sugar (I like my pie tart. If you prefer yours sweeter, use more sugar.)
  • 1/4 cup quick cook tapioca
  • 3 tablespoons cornstarch
  • 4 tablespoons butter cubed (This is a lot of butter, but the pie came out so well. You can use less if you want to.)
Easy Homemade Raspberry Pie Recipe
Instructions
  1. Preheat your oven to 425.
  2. Roll out one pie crust into a 9-inch pie plate. Refrigerate until you need it.
  3. In a large mixing bowl, combine sugar, tapioca, and cornstarch. Toss the berries in the powdery mixture so that they're evenly coated.
  4. Fill the pie crust with berries. Sprinkle cubes of butter over the berries.
  5. I didn't cover the pie with a full crust because I wanted lots of steam to escape (too much steam can make the crust puff up, but more importantly, it can make the pie filling runny). I cut the top crust into strips, twisted each strip, and crimped it onto the bottom crust. In hindsight, I should've cut the strips thinner. I will next time.
  6. Bake the pie at 425 for 15 minutes. Reduce heat to 350 and bake for another 45 minutes or until the crust is golden brown.
Share this Recipe
Raspberry Pie Recipe

© 2012 – 2018, Tara Ziegmont. All rights reserved.

Get new posts delivered to your inbox!

* indicates required
As an Amazon Associate, I earn money from qualifying purchases made through my links at no additional cost to you. Read my full disclosure policy.

2 thoughts on “Easy Homemade Raspberry Pie”

  1. I think you may have made a mistake on 4 quarts of rasberries, I have looked at several and the most I have seen is 5 cups, are you sure t5hat this recepie isnt supposed to be 4 cups instead of 4 quarts???

    scratch if you’re so inclined.)
    4 quarts of raspberries, cleaned and preferably spun dry in a salad spinner (If you don’t have a salad spinner, drain your berries in a colander and then spread them out on paper towels. Extra moisture in your berries will contribute to a runny pie filling. Also, I have a deep dish pie plate, so I needed a lot of berries. Use as many berries as will fill your pie pan. Depending on its size and depth, you may need fewer berries than I did.)
    1 cup sugar (I like my pie tart. If you pr

    Read more: https://feelslikehomeblog.com/2012/07/raspberry-pie-recipe/#ixzz3esi8dyQc
    Follow us: @TaraZiegmont on Twitter | FeelsLikeHome on Facebook

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.