Easy Raspberry Pie Recipe

We love a serving of fruit for dessert, as the natural sweetness helps complement nearly any treat. Pie is always a great idea for an after-dinner sweet, and raspberries are a great filler. The best part about this raspberry pie recipe is that it requires just a few ingredients, and it's easy to make with only 15 minutes of prep time. And, by using store-bought pastry for the crust, you save time but don't lose out on any of the flavors. Pair that with raspberries and sugar and add a dollop of ice cream on top, and it's a fantastic treat!

Recipe developer Jennine Bryant came up with this fantastic recipe, and there's a whole lot to love about it. "​​I like how simple it is to put together, and yet it really packs a flavor punch," Bryant says. "Also, you can dress it up it down, depending on how fancy you want to be with the pie topping." Keep scrolling to find out how to make this yummy pie!

Gather the ingredients for raspberry pie

Once you are ready to get things started, gather all of the necessary ingredients. You will need either fresh or frozen raspberries and some cornstarch to begin with. And while we're talking sweets, you can also get some sugar and cinnamon. Then, head to the baking aisle and grab a some vanilla extract. When you pass by the produce section, you will need to get a lemon as you need it for juice. Then, get some ready-rolled shortcrust pastry and an egg. If you'd like whipped cream or ice cream for serving, you can also add that as well.

Create the raspberry pie filling

This recipe requires the use of an oven, so go ahead and turn the dial to 425 F. Next, take out a large bowl and add your raspberries first. "I personally do prefer fresh raspberries when putting together this pie, purely because they don't melt when left out, and thus retain their shape better while putting on the pie crust," Bryant notes. "It doesn't really matter though, as both frozen and fresh raspberries cook the same and taste just the same! I just like to fuss around with decorating pie tops!" Add the cornstarch and all but a tablespoon of the sugar. You can also sprinkle in cinnamon, vanilla extract, and lemon juice. Stir to combine.

Form the pie crust

You will need to use a 9-inch pie dish for this particular recipe. Place the shortcrust pastry inside and then carefully cut the excess pastry around the edges. "I would recommend being very gentle with the pastry; if it gets stretched about too much it might well shrink back down when being cooked," Bryant shares. "Aside from that, just make sure there aren't any big air bubbles trapped underneath, or spaces where the pastry doesn't meet the sides of the dish." Once you've shaped the pastry to the dish, be sure to cut off any excess dough around the edges.

Fill the pie and make a lattice pattern on top

Once you lay down the pie crust, you can spoon in the raspberry mixture. Using the second section of the shortcrust pastry, top the pie and create a lattice pattern. To do this, cut the strips of pastry with a sharp knife. "It depends how long you want to spend topping the pie! If you don't want such a fiddly job, you can make each strip about 1 inch thick; that way it will be quick to cover the pie and the pieces will be sturdier," Bryant shares. "My strips on this pie were of varying sizes but most about a quarter to half an inch and thick." Alternate the pieces on top of the pie and then trim the edges. And, if you want to add an elegant touch like Bryant, you could even make a braided pattern with a couple of the dough pieces. 

Brush the pie with egg wash and bake

After creating the top masterpiece, take out a small bowl and crack your egg in. Mix it well and then use a brush to coat the top of the pastry. This will help the pie brown nicely in the oven. Then, sprinkle the remaining reserved sugar on top of the pie. Pop the pie into the oven and cook for about 40 minutes. When you remove the pie from your range, place it on a safe spot on the counter and let it cool for 20 minutes before serving.

Serve and enjoy

Now, you can finally enjoy the pie! "I think cream, whipped cream, or vanilla ice cream would be lovely with this pie. For those with a bit less of a sweet tooth, it would also be lovely with some crème Fraiche," Bryant shares. "To add a little drama, you could plate it up and then drizzle it with slightly warmed caramel to add a different kind of sweetness." Yum!

Anything left? "The pie is definitely best eaten fresh from the oven (always the way with pastry!), but it lasts well for 3 days in the fridge, though it should be appropriately stored either in an airtight box or wrapped in plastic wrap," Bryant notes. We hope this simple but delicious raspberry pie recipe hits the spot!

Easy Raspberry Pie Recipe
4.9 from 39 ratings
This easy raspberry pie recipe comes together in a breeze and gives you all of the wonderful, sweet, and subtly tart flavors.
Prep Time
Cook Time
raspberry pie on plate
Total time: 40 minutes
  • 5 cups fresh or frozen raspberries
  • 5 tablespoons cornstarch
  • ¾ cup sugar, divided
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 ½ tablespoons lemon juice
  • 2 packs (9 ounces) ready-rolled shortcrust pastry
  • 1 egg, beaten, at room temperature
Optional Ingredients
  • whipped cream for serving
  1. Preheat the oven to 425 F.
  2. In a large bowl, gently mix together the raspberries with the cornstarch, the sugar minus 1 tablespoon (reserve this to sprinkle on top of the pie), the cinnamon, the vanilla extract, and the lemon juice.
  3. Using a 9-inch pie dish, place the rolled shortcrust pasty into the dish, and then carefully cut off the excess pastry around the edges.
  4. Ladle the raspberry mixture into the pie dish on top of the pastry base.
  5. Use the second section of shortcrust pastry to top the pie. To create a lattice pattern, use a sharp knife or a pizza cutter to cut thin strips of pastry, then alternate placing these gently on top of the pie. Trim the edges.
  6. Brush the top of the pastry with the beaten egg and then sprinkle the reserved tablespoon of sugar on top of the pie.
  7. Place the pie into the oven and bake for 40 minutes, then take it out and cool for 20 minutes before serving.
  8. Optionally serve with whipped cream or vanilla ice cream.
Calories per Serving 431
Total Fat 17.7 g
Saturated Fat 4.3 g
Trans Fat 0.0 g
Cholesterol 26.7 mg
Total Carbohydrates 64.9 g
Dietary Fiber 8.4 g
Total Sugars 30.7 g
Sodium 118.2 mg
Protein 5.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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