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Raspberry Pie Recipe
It’s raspberry season! If you also have plenty of raspberries, you’ll want to make this easy raspberry pie recipe. With only 3 ingredients, it’s a simple dessert to make and enjoy anytime. You can make it with fresh or frozen raspberries, so you can have homemade raspberry pie filling throughout the year.
You might notice that this is nearly identical to the blackberry pie recipe. That’s because we use the same classic berry pie recipe from our family cookbook for both. As far as we’re concerned, it’s the best! The raspberries tend to naturally be a little sweeter, so you may find you need less sugar.
Here’s how to make raspberry pie:
Tips for Making this Recipe
Just like all our pies, you should use the Crisco pie crust recipe to make this pie. It will taste slightly different if you use another type of crust.
This red raspberry pie filling recipe takes, well, red raspberries! We’ve never tried it with black raspberries, but I’m sure it would be just as good, since the same recipe tastes great with blackberries.
You’ll need a standard size pie plate to hold this raspberry pie filling recipe. We like to use Pyrex glass pie plates. If you use a metal pie plate, increase the oven temperature to 425 degrees.
It’s great warm or at room temperature, but for an extra treat, try it with a little bit of vanilla ice cream while it’s still warm.
If you’d like to try something a little different, you can mix this recipe with the blackberry pie recipe to make a blackberry raspberry pie.
Raspberry Pie Recipe
- 2 pie crusts (use Crisco pie crust recipe)
- 4 cups red raspberries
- 3/4 cup sugar (or to taste)
- 1/4 cup flour
- Preheat oven to 400°.
- Mix up the pie crust recipe, roll out half of the dough, and use it to line a 9" pie plate.
- Mix the raspberries, sugar, and flour thoroughly. Pour into pastry-lined pan.
- Cover with top crust and poke with a fork.
- Bake for 35 minutes or until lightly browned.