Fresh Raspberry Pie

Jen B


Makes a really nice pie. I've never tried anything but fresh berries with it. It's very simple, make your own crust or the crust rolled up and ready to go! I usually make mine and let it sit most of the day, or make it in the evening and let it sit all night for the juices to soak up and the pie to set. Hope you like it!


★★★★★ 1 vote

55 Min


  • 4 c
    (4 heaping cups) raspberries
  • 1 Tbsp
    lemon juice
  • 1 Tbsp
    lemon zest
  • 1 c
  • 3 Tbsp
  • 1 Tbsp
    cold butter, cut into small pieces

How to Make Fresh Raspberry Pie


  1. Preheat oven to 400* Combine sugar, cornstarch, and lemon zest in a small bowl, stir to mix.
  2. Add lemon juice to the berries. Pour sugar mixture over berries and GENTLY stir.
  3. Pour berries into unbaked pie shell, dot with the tablespoon of butter.
  4. Place crust on top and make slits to let steam vent. Brush the top with a little milk or cream and sprinkle with sugar. I place a ring around mine to keep the edges from burning. Or you can use foil to cover edges. With either one, I would spray the side touching the crust with Pam to keep it from sticking to the crust because of the milk you brush on. I have forgotten to do this a couple times and it always sticks if I don't.
  5. Bake at 400* for 20 minutes, then reduce temperature to 350* and bake another 25-35 minutes, depending on your oven. Mine usually takes 30 minutes and then I turn off my oven and let it sit about 5 minutes. Let sit several hours for the juices to soak up.

Printable Recipe Card

About Fresh Raspberry Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

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