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Easy Homemade Raspberry Pie Recipe

Homemade Raspberry Pie


  • 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.)


  • Preheat your oven to 425.
  • 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 the powdery mixture so that they're evenly coated.
  • Fill the pie crust with 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. In hindsight, I should've cut the strips thinner. I will next time.
  • 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.
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