This homemade raspberry pie is bursting with juicy berries, wrapped in a flaky crust, and perfect for any occasion, any time of year.
There’s something truly special about baking a homemade raspberry pie—especially when juicy raspberries, simple ingredients, and a flaky crust come together to make a delicious pie that’s perfect for any time of year. Whether you’re baking for Valentine’s Day, a picnic on a hot day, or just craving a slice of sunshine, this fresh raspberry pie recipe is a great idea.
Unlike apple pie or blueberry pie, this fruit pie has a tart edge thanks to lemon juice and lemon zest, and it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Whether it’s your first time making a pie or you’re a seasoned baker, this easy recipe will be a huge hit.
Why This Is the Best Raspberry Pie Recipe
- Uses fresh raspberries (or frozen raspberries in a pinch)
- Features a double crust with a lattice top
- Packed with raspberry filling made from scratch
- Offers an ideal balance of sweet and tart
- Includes detailed tips for getting that golden, bakery-style finish
Serving Suggestions
- Top with a scoop of vanilla ice cream
- Add a swirl of whipped cream
- Try it chilled as an ice cream pie
Tips for Making the Perfect Raspberry Pie
- Use Fresh Raspberries When Possible: Fresh berries create a vibrant, naturally sweet raspberry filling, but if using frozen raspberries, make sure to thaw and drain them to avoid excess liquid.
- Chill Your Dough: Cold pie dough is key for a flaky crust—don’t skip the chilling step, and always work on a lightly floured surface.
- Prevent a Soggy Bottom: Sprinkle a little flour or ground nuts on the bottom crust before adding the filling to help absorb moisture.
- Don’t Overfill: It’s tempting to pile on the juicy raspberries, but too much can lead to a runny pie—stick to the recommended amount for best results.
- Create a Lattice Top: A lattice crust not only looks beautiful, but it helps steam escape and thickens the filling as the pie bakes.
- Bake on a Sheet: Place your pie plate on a baking sheet lined with parchment paper to catch any bubbling filling.
- Check for Doneness: The crust should be golden brown, and the filling should be bubbling—this means the starch has activated and thickened your filling properly.
- Cool Completely: Let your pie cool on a wire rack to allow the filling to set—this makes for neat slices and less mess when serving.
Raspberry Pie Step by Step
Ingredients
Pie Dough
- 2 ½ cups all-purpose flour
- 1 tsp kosher salt
- 1 tbsp sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tbsp cold water
Raspberry Pie Filling
- 5 cups fresh raspberries (or use frozen raspberries, thawed and drained)
- ¾ cup sugar
- 2 tbsp tapioca starch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Assembly
- 1 egg yolk + 1 tbsp cold water (for the egg wash)
- Coarse sugar, for sprinkling
- Extra flour mixture for dusting
- Plastic wrap for chilling dough
Preparation
In a food processor or large mixing bowl, combine the flour, salt, and sugar.
Add the cold butter and pulse or cut in until the mixture resembles coarse crumbs.
Slowly add cold water, 1 tablespoon at a time, until the dough just comes together.
Divide dough in half and flatten each half into a large circle, wrap in plastic wrap, and chill for at least 1 hour.
In a large bowl, gently mix the juicy raspberries, sugar, tapioca starch, lemon juice, lemon zest, and vanilla extract. Let the mixture sit while rolling out the crust.
On a lightly floured surface, roll out one dough disk and fit it into a 9-inch pie shell.
Trim any excess pastry, leaving about ½ inch overhang.
Spoon raspberry mixture into the bottom crust, spreading evenly.
Roll out the second crust and cut into strips of pastry. Lay them over the filling in a crisscross pattern to form a lattice crust.
Trim and tuck the top pie crust edges under the bottom, crimping to seal.
Place the pie on a baking sheet lined with parchment paper.
Whisk the egg yolk with cold water in a small bowl and use a pastry brush to apply the egg wash over the top of the pie crust.
Sprinkle with coarse sugar.
Chill the assembled pie for 15–20 minutes while preheating the oven.
Cover the edges with aluminum foil to prevent over-browning. Set oven temperature to 375°F (190°C). Bake pie in the preheated oven for 45–55 minutes, until the filling is bubbling and the crust is golden brown.
Remove foil for the last 10 minutes for even browning. Let the pie cool on a wire rack until it reaches room temperature. For neat slices, chill for an hour before cutting.
Raspberry Pie Leftovers
Storing: At room temperature, cover the pie loosely with plastic wrap or foil and enjoy within 24 hours. For longer storage, refrigerate the cooled pie for up to 5 days in an airtight container.
Reheating: For best results, warm the pie in a preheated oven at 350°F (175°C) for 10–15 minutes with foil over the top to keep the flaky crust crisp. You can also microwave slices for 20–30 seconds, though the crust may soften.
Freezing: Wrap the fully cooled pie (or individual slices) in plastic wrap and aluminum foil, then freeze for up to 3 months. Reheat from frozen in the oven at 350°F for 20–30 minutes until heated through.
Recipe
Originally Published On: July 21, 2025
Raspberry Pie
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp kosher salt
- 1 tbsp sugar
- 1 cup unsalted butter (cold and cubed)
- 6 tbsp cold water
- 5 cups fresh raspberries (or use frozen raspberries, thawed and drained)
- ¾ cup sugar
- 2 tbsp tapioca starch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 egg yolk
- 1 tbsp cold water
- Coarse sugar (for sprinkling)
Recommended Equipment
- Pie Plate
- Sharp Knife
Instructions
- In a food processor or large mixing bowl, combine the flour, salt, and sugar
- Add the cold butter and pulse or cut in until the mixture resembles coarse crumbs
- Slowly add cold water, 1 tablespoon at a time, until the dough just comes together
- Divide dough in half and flatten each half into a large circle, wrap in plastic wrap, and chill for at least 1 hour
- In a large bowl, gently mix the juicy raspberries, sugar, tapioca starch, lemon juice, lemon zest, and vanilla extract then let the mixture sit while rolling out the crust
- On a lightly floured surface, roll out one dough disk and fit it into a 9-inch pie shell
- Trim any excess pastry, leaving about ½ inch overhang
- Spoon raspberry mixture into the bottom crust, spreading evenly
- Roll out the second crust and cut into strips of pastry then lay them over the filling in a crisscross pattern to form a lattice crust
- Trim and tuck the top pie crust edges under the bottom, crimping to seal
- Whisk the egg yolk with cold water in a small bowl and use a pastry brush to apply the egg wash over the top of the pie crust
- Sprinkle with coarse sugar
- Chill the assembled pie for 15–20 minutes while preheating the oven
- Place the pie on a baking sheet lined with parchment paper
- Cover the edges with aluminum foil to prevent over-browning
- Set oven temperature to 375°F
- Bake pie in the preheated oven for 45–55 minutes, until the filling is bubbling and the crust is golden brown
- Remove foil for the last 10 minutes for even browning
- Let the pie cool on a wire rack until it reaches room temperature
- For neat slices, chill for an hour before cutting
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
My husband and son have this new obsession with anything berries. I don’t get it at all, but I think they’ll both love this. SAVED!
Chilling the dough is soooo important. I made pie for years without chilling the dough, and I could never figure out why my crust wasn’t as good as other pies.
This raspberry pie was everything I love about summer in one perfect slice—bright, juicy, and just sweet enough! The filling held together beautifully, and the fresh berries really shine!
I have had lots of different pies through life, but never a raspberry pie! I was so excited to make this. It turned out great and tasted amazing.
I have never made a real pie in my life, would you believe that? I guess it’s because around here, pies are not common. We don’t have the kind of diners you have in the first world countries. But we do have some local pies like the egg pie.
Anyway, what I like about this recipe is that you actually gave the instructions on how to make the dough which I would like to learn to do. Most recipes I’ve seen of pies recommend those store-bought ones which are rare in our common supermarkets.
Gosh this raspberry pie looks so delicious and would pair great with a glass of milk or a bowl of ice cream. I’ve never made one so I’m excited to try this recipe.
Fresh raspberry pie always reminds me of backyard get-togethers and sunshine, and yours looks absolutely gorgeous. I love how simple and fresh it is. I am adding this to my must-bake list before berry season ends!
So yummy. I love pies, especially pies made with berries. Reminds me of being a kid picking them for jams and more.
This fresh raspberry pie turned out amazing! It is the perfect dessert for summer. I can’t wait to make it again!!
I love anything with berries and this raspberry pie looks and sounds delicious. I will try making this next!
This raspberry pie recipe looks absolutely divine—bursting with fresh berries and wrapped in a perfectly flaky crust. I love how it strikes a delicious balance between sweet and tart, especially with the touch of lemon zest and juice. The detailed baking tips, like preventing a soggy bottom and creating a golden lattice top, are incredibly helpful. It’s the kind of pie that brings comfort and joy all year round!