Flavor: Raspberries are known for being sweet and tangy, and that is exactly how this pie is. You’ll get intense raspberry flavor, but the sugar brings a sweetness that pairs so well with the tart berries.
Texture: The interior of the pie is thick and full of berries. It’s easy to eat, but the berries aren’t completely smooth.
Why is this the best raspberry pie recipe?
Because it is baked.
And you can use fresh or frozen berries.
And it is easy to throw together.
3 good reasons, right?
Raspberry Pie Filling
There are just 4 ingredients in the raspberry pie filling:
Raspberries. I used 24 ounces of frozen raspberries. If you are lucky enough to have fresh, I’d use about 5 cups of fresh raspberries.
Arrowroot starch (or cornstarch). Some in the family have an issue with corn products so I often use arrowroot starch, but cornstarch works just as well.
Instant tapioca. This is a thickener. You won’t want to skip this ingredient or the pie may be runny.
Sugar. I used 1 ⅓ cups of granulated sugar because I didn’t want a super sweet pie. I wanted to have some of the tartness of the raspberry shine through. If you don’t like a little bit of tart flavor, you could add in an additional ¼ cup sugar.
Simple filling right? This is my kind of pie. No peeling & slicing of apples or peaches. Just open the bag of raspberries and stir together with the other ingredients.
Crust for Raspberry Pie
You’ll make your favorite pie crust recipe, which I hope is also my favorite.
And then you can get creative with your pie crust. Since Valentine’s Day is right around the corner, and because I love raspberry pie so much, I made heart cutouts in the crust. I see cute pie crusts all over Pinterest and decided it was far past time that I made one.
I have a mini heart cookie cutter so I cut 4 hearts as shown, then centered the rolled pie dough on top of the pie.
Then I took the heart cutouts, put a dab of water on the back of the heart and placed them each on top of the pie crust.
Before baking, I sprinkled the top of the pie crust with some extra sugar. It’s one of my cookie tricks and I sneak extra sugar onto pies, too. You can even brush the top of the pie with an egg wash (whisk an egg and 1 tablespoon of water in a small bowl) before sprinkling with sugar.
Pies can be tricky sometimes, but this one baked up beautifully. Just look at that lightly golden crust and bits of raspberry filling peeking through.
How long do you have to let pie cool before cutting it?
It’s best to let pies cool on a wire rack at least an hour before you cut into it. Even after an hour, though, the filling may not have time to set completely.
Pies are often a great way to prep ahead for holidays and events because pies often have the best texture the day after baking. The filling will have time to set completely and you can get clean slices.
But then again…there’s not anything wrong with a slice of warm pie. Especially with a scoop of vanilla ice cream on top.
Until you cut the pie, it is safe to store at room temperature, but after the pie is cut, cover it with plastic wrap and store in the fridge for up to 4 days.
You can also freeze the pie in an airtight container for up to 4 weeks.
Baked Raspberry Pie
4.63 from 16 votes
Use fresh or frozen red raspberries in this Amish-style baked raspberry pie. The tangy red filling takes just minutes to mix together.
Sift the flour and salt into a large bowl. Cut in the shortening and the butter using a pastry cutter until the mixture resembles coarse crumbs.
Mix the water and vinegar together in a cup. Add the water mixture to the crumbs. Mix together just until the dough is combined and handles well.
Sprinkle flour on the counter before rolling out the dough. Split the dough into two balls.
Roll out one dough ball on a floured surface using a rolling pin. Roll the dough about ½ an inch larger than your pie pan.
Lay the crust in the bottom of a 9-inch pie dish and press down lightly on the bottom and up the sides of the pan, allowing the edges to hang over.
Roll out the second dough ball. If desired use a small heart cookie cutter to make cut out hearts as you would like. Then set both aside while you make the filling.
Make the pie:
Preheat the oven to 350ºF.
In a bowl, gently mix the raspberries, arrowroot starch, tapioca, and sugar.
Pour the raspberry filling into the bottom pie crust.
Dot the top with 1 tablespoon of butter that you’ve cut into small chunks.
Lay the rolled out dough over top the filling. Fold the top edges of the dough under the bottom dough layer and use your fingers to crimp or pinch/seal it together.
Sprinkle granulated sugar on top of the pie crust. If you did not make cutouts in the dough, use a sharp knife to cut 2-3 slits in the top of the pie so it can vent.
Bake for 55-60 minutes, or until the crust is lightly browned.
Allow the pie to cool completely before slicing so the filling has time to firm up.
For a sweeter pie, increase the sugar by ¼ cup. Raspberry filling recipe is from Taste of Home.Fruit pies are beautiful with a lattice crust.If you’d like a shiny, browned crust, whisk together 1 egg and 1 tablespoon of water, then brush the top of the pie with a pastry brush before baking.Refer to the article above for more tips and tricks.The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**