Description
This Raspberry Pie is the ultimate sweet-tart dessert with a golden, flaky crust and a juicy, jammy center packed with fresh raspberries. Whether you’re looking for a quick breakfast treat, easy dessert idea, or a standout dish for your next holiday gathering, this easy recipe hits every note. It’s simple to prep, makes a gorgeous presentation, and pairs perfectly with ice cream or a cup of coffee. From brunch spreads to backyard picnics, this classic pie fits right in.
Ingredients
6 cups fresh raspberries
1 cup granulated sugar
5 tablespoons cornstarch
1 teaspoon lemon zest
1 double pie crust (homemade or store-bought)
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (for topping)
Instructions
1. Preheat oven to 375°F (190°C).
2. Roll out bottom crust and press into a 9-inch glass pie plate.
3. In a large bowl, gently toss raspberries with sugar, cornstarch, and lemon zest.
4. Pour the filling into the crust-lined pie plate.
5. Roll out second crust and cut into strips to create a lattice top.
6. Weave lattice and crimp edges to seal.
7. Brush with egg wash and sprinkle with coarse sugar.
8. Bake for 45–50 minutes until filling is bubbling and crust is golden.
9. Cool at room temperature for at least 3 hours before slicing.
Notes
Use a glass pie dish to ensure the bottom crust cooks through.
Let the pie cool completely before slicing to avoid runny filling.
Bake on a preheated baking sheet to catch drips and boost bottom browning.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 45mg
Keywords: raspberry pie, fruit dessert, easy pie recipe, summer dessert, classic pie, berry pie