Homemade Raspberry Pie

Homemade raspberry pie is very quick and easy to prepare with a refrigerated pie crust. This raspberry pie filling recipe uses just a couple of ingredients and produces perfectly thick, rich, and sweet results every time!

5 from 7 votes

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Prep Time 5

Cook Time 1

Total Time 1 5

Course Dessert

Servings slices

Calories 409 kcal

Equipment

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.)
5 cups raspberries cleaned and preferably spun dry in a salad spinner (see below for notes)
1 tablespoons lemon juice freshly squeezed, optional
1 cup sugar (I like my pie tart. If you prefer yours sweeter, use more sugar.)
¼ cup quick cook tapioca
3 tablespoons cornstarch
4 tablespoons butter cut into cubes

Instructions

Preheat your oven to 425ºF.
Roll out one pie crust into a 9-inch pie plate. Refrigerate until you need it.
In a large mixing bowl, combine sugar, tapioca, and cornstarch. Toss the berries in lemon juice then in the powdery mixture so that they're evenly coated.
Fill the pie crust with the coated berries. Sprinkle cubes of butter over the berries.
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.
Bake the pie at 425º for 15 minutes. Cover the edges with a pie shield. Reduce heat to 350º and bake for another 45 minutes or until the crust is golden brown.

Notes

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.

I have a deep dish pie plate, so I needed a lot of berries to fill it. Use as many berries as will slightly overfill your individual pie pan. Depending on its size and depth, you may need more or fewer berries than I did.

Can I use frozen raspberries? The short answer is yes, but there are a few things you need to be aware of:

Frozen raspberries tend to be mushy, so you will not have the same consistency as you will if you use fresh ones.
Frozen berries contain A LOT of juice, so you will need to drain them as completely as possible before tossing them in the tapioca and cornstarch. Even then, you may find that you need extra tapioca and cornstarch to prevent a runny filling. Add these in an approximate 4:3 ratio.

Nutrition

Keyword fruit, pie, raspberries

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