For best results, use fresh, ripe raspberries. If using frozen raspberries, thaw them slightly and drain off any excess liquid before using. Tapioca starch helps to thicken the filling without making it cloudy. Cornstarch can be substituted, but the filling may be slightly less clear. Adding a pinch of salt enhances the sweetness of the raspberries. Be sure to cut slits in the top crust to allow steam to escape; this will prevent the crust from becoming soggy. If the crust begins to brown too quickly, tent the pie loosely with aluminum foil during the last 15 minutes of baking. Allow the pie to cool completely before slicing and serving. This allows the filling to set up properly and prevents it from being too runny.
Raspberry Pie
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS372
Capture the essence of summer with this luscious Raspberry Pie. Bursting with the tangy sweetness of fresh raspberries, nestled in a flaky, golden crust, this pie is a delightful treat for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol6 mg
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Fiber5 g
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Protein2 g
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Saturated Fat3 g
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Sodium169 mg
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Sugar28 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat the oven to 425 degrees F (220 degrees C). (5 minutes)
02 Step
Recipe View 10 mins Carefully line the bottom and sides of a 9-inch pie plate with one pie crust. Gently press the crust into the plate, ensuring it fits snugly. (10 minutes)
03 Step
Recipe View 5 mins In a large bowl, combine the raspberries, sugar, tapioca starch, lemon juice, cinnamon, and salt. Gently toss until the raspberries are evenly coated with the mixture. (5 minutes)
04 Step
Recipe View 2 mins Pour the raspberry mixture into the prepared pie crust, distributing it evenly. Dot the top of the filling with the small pieces of butter. (2 minutes)
05 Step
Recipe View 10 mins Carefully cover the filling with the remaining pie crust. Trim any excess crust and crimp the edges to seal the pie. Brush the top of the crust with half-and-half cream to promote browning. Cut several slits in the top crust to allow steam to escape during baking. (10 minutes)
06 Step
Recipe View 45 mins Bake the pie in the preheated oven for 15 minutes. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for an additional 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. (45 minutes)
07 Step
Recipe View 2 hrs Remove the pie from the oven and allow it to cool completely on a wire rack before serving. This allows the filling to set properly. (2 hours)
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RECIPE REVIEWS
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Please Rate
Myah Stehrroberts
Sep 22, 2024I added a little bit of almond extract to the filling and it was delicious!
Aiyana Kassulke
Feb 2, 2024This recipe is amazing! The crust was perfectly flaky and the filling was so flavorful. My family loved it!
Katlyn Waelchi
Apr 9, 2023I've made this pie several times and it's always a hit. The instructions are clear and easy to follow, even for beginner bakers.
Brisa Ernser
Feb 12, 2023The tapioca starch worked perfectly to thicken the filling without making it gummy. I will definitely be making this recipe again!
Estella Baumbach
Feb 10, 2023The cooling time is crucial! Don't skip it! Otherwise, your pie will be a soupy mess.