Go Back

Homemade Raspberry Pie

Homemade raspberry pie with a flaky buttery crust and a glossy raspberry filling. The lattice top bakes until the fruit bubbles and the crust turns golden brown.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
chill 1 hour
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Crust
  • 2.5 cup all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 lb cold unsalted butter, cubed Use very cold butter for tender, flaky layers.
  • 6 tbsp ice water Add gradually until the dough just comes together.
For the Raspberry Filling
  • 6 cup fresh raspberries
  • 1 cup granulated sugar
  • 0.25 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
For Finishing
  • 1 egg, beaten
  • 1 tbsp coarse sugar

Equipment

  • 1 sheet pan

Method
 

Make the pie dough
  1. In a large bowl, combine all-purpose flour, salt, and granulated sugar.
  2. Cut in cold unsalted butter until coarse crumbs form.
  3. Add ice water gradually until dough comes together.
  4. Divide dough into two discs and refrigerate for 1 hour.
Make the raspberry filling
  1. Preheat oven to 400°F (200°C).
  2. Toss fresh raspberries with granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated.
Assemble and bake
  1. Roll out one pie dough disc and fit it into a 9-inch pie plate.
  2. Add raspberry filling to the crust.
  3. Roll out remaining pie dough disc and create a lattice top over the filling.
  4. Trim and crimp the edges to seal.
  5. Brush crust with beaten egg and sprinkle with coarse sugar.
  6. Bake for 45–55 minutes until filling bubbles and crust is golden brown.
  7. Cool completely before slicing.
Serve
  1. Slice the pie and serve at room temperature.

Notes

For a crisp, sturdy slice, let the pie cool completely so the cornstarch thickens fully. Store covered in the fridge up to 3 days; freeze baked slices up to 2 months for best texture when reheated in the oven. Dietary swap: use a gluten-free 1:1 all-purpose flour blend in the crust for a gluten-free version (dough may need a little extra chilling).