Recipe

Classic Raspberry Pie

A bright, jammy raspberry filling tucked into a flaky crust with crisp, golden edges. Fresh or frozen berries both work.

By Matt Campbell

•

4.8

A golden lattice-top raspberry pie on a wooden table with a few fresh raspberries scattered nearby in soft natural kitchen light

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Raspberry pie is the kind of dessert that tastes like you meant to be impressive, even if you were just trying to use up a few pints of berries before they went soft. It is bright and tangy, a little floral, and when you nail the filling it sets up like glossy ruby jam without turning into raspberry soup.

This version is my go-to because it keeps things accessible. Store-bought crust is welcome, frozen raspberries are absolutely allowed, and the instructions are built for real kitchens that may or may not have a perfectly chilled marble slab waiting around.

A bowl of fresh raspberries with measured sugar and a lemon being zested on a warm-toned kitchen counter

Why It Works

Big raspberry flavor, not just sweetness: A touch of lemon and a pinch of salt keep the filling tasting fresh and punchy.
A filling that actually sets: A flexible cornstarch range lets you match the thickener to fresh or frozen berries so you get jammy, not gummy.
No soggy bottom here: A hot oven start plus a preheated sheet pan helps the crust bake up crisp.
Flexible crust situation: Use homemade pie dough, refrigerated dough, or a lattice top if you want the pretty payoff.

Pairs Well With

Storage Tips

Room temperature: If your kitchen is cool, keep the pie loosely covered for up to 1 day. If it is warm or humid, refrigerate instead.

Refrigerator: Cover and refrigerate for up to 4 days. The crust softens a bit, but the flavor stays great.

Freezer: Freeze slices on a sheet pan until firm, then wrap tightly and store in a freezer bag for up to 2 months.

Reheat tip: For the best crust, warm slices in a 325°F oven for 10 to 15 minutes (or until the crust perks back up). Microwave works, but you lose the crisp edges.

Common Questions

Can I use frozen raspberries?

Yes. You can use them straight from frozen, which keeps the filling easy to predict. If you prefer to thaw, thaw in a colander over a bowl, then drain well (or simmer the juices down) and be ready to adjust the cornstarch a bit since thawed berries can be extra juicy.

Why is my raspberry pie runny?

The two usual suspects are under-baking and under-cooling. Raspberry filling needs to bubble in the center so the starch fully activates, and it needs at least 3 hours to cool so it can set. Also measure your cornstarch accurately.

Do I need to pre-bake the bottom crust?

Not for this recipe. The hot oven start helps. If you struggle with soggy bottoms, place a preheated sheet pan on the lower rack and bake the pie on top of it.

How do I keep the filling from boiling over?

Put the pie on a rimmed baking sheet and do not overfill. A lattice top helps steam escape, but any top crust needs vents cut into it.

Can I make it ahead?

Yes. Bake the pie 1 day ahead and store covered in the fridge. If you want the crust crispier, rewarm the whole pie at 325°F for about 15 minutes before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish (glass or metal)
Rimmed baking sheet (for drips)
Large mixing bowl
Microplane or fine grater (for lemon zest)
Measuring cups and spoons
Rolling pin (if using homemade dough)
Pastry brush (for egg wash)

I have a soft spot for raspberry pie because it is the dessert equivalent of showing up in sneakers and still somehow looking put together. The berries do all the talking. The first time I made one, I got impatient, sliced it warm, and watched the filling slide like it was making a dramatic exit. Still tasted incredible. Now I treat cooling time like part of the recipe, not a suggestion, and I save the chaotic slice for the cook.

Classic Raspberry Pie

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 4 hours 20 minutes

Servings 8 servings

Ingredients

1 double pie crust (homemade or store-bought), enough for bottom and top (lattice or full top)
6 cups raspberries (about 3 pints fresh) or 6 cups frozen raspberries
1 cup granulated sugar (use 3/4 cup if your berries are very sweet)
3 to 5 tablespoons cornstarch (start with 3 tablespoons for fresh berries, use 4 to 5 tablespoons for frozen or very juicy berries)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract (optional, but cozy)
1 tablespoon unsalted butter, cut into small pieces
1 large egg, beaten with 1 tablespoon water (egg wash)
1 to 2 teaspoons coarse sugar (optional, for sparkle and crunch)

Instructions

Heat the oven and prep a baking sheet. Arrange a rack in the lower third of the oven. Preheat to 425°F. Set a rimmed baking sheet on the rack while the oven heats (this helps the bottom crust crisp and catches any drips).
Line the pie dish. Roll out your bottom crust and fit it into a 9-inch pie dish. Trim to about a 1-inch overhang. Chill the dish in the fridge while you make the filling.
Make the filling. In a large bowl, gently toss raspberries with sugar, cornstarch, lemon juice, lemon zest, salt, and vanilla (if using). Let it sit for 5 minutes so the sugar starts pulling out juices (fresh berries will look juicier; frozen berries will not do much yet, and that is totally fine).
Fill the crust. Spoon the berry mixture into the chilled bottom crust, including any juices in the bowl. Dot the top with small pieces of butter.
Add the top crust. Add a full top crust with a few vents, or make a lattice. Trim excess dough, then fold the edges under and crimp.
Egg wash and sugar. Brush the top crust with egg wash. Sprinkle with coarse sugar if you like a crisp, sparkly finish.
Bake hot, then finish. Place the pie dish on the preheated baking sheet. Bake at 425°F for 15 minutes. Reduce heat to 375°F and bake 35 to 45 minutes more, until the crust is deep golden and the filling is bubbling in the center. Look for thick, slow bubbles breaking through the vents or lattice, not just a little simmer at the edges. If the edges brown too fast, tent the rim with foil. If the top is browning before the center is bubbling, loosely tent the whole pie with foil for the remaining bake time. Optional doneness check: the filling in the center is typically around 200°F or a little higher when it is fully thickened.
Cool completely. Transfer the pie to a wire rack and cool at least 3 hours before slicing. This is where the filling sets. If you slice early, it will be delicious, but messy.
Serve. Slice and serve as-is, or lean into the classics with vanilla ice cream or lightly whipped cream.