Baked Red Raspberry Pie

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Use fresh or frozen red raspberries in this Amish-style baked raspberry pie. The tangy red filling takes just minutes to mix together.

If there’s one baked pie that I don’t get to eat enough, it’s raspberry pie. The fresh raspberry pies with Jello are delicious, but every now and then I want a baked raspberry pie with a double crust.

If love our raspberry sauce recipe, I think this will be a hit with your family as well.


About this Baked Red Raspberry Pie Recipe:

  • 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.

a raspberry pie with red hearts on top

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.

Storage Instructions

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.
Servings 8 servings
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes

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For the pie dough:

  • 3 cups pastry flour or all-purpose flour (390 grams)
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1/2 cup unsalted butter cold
  • 1/2 cup ice water
  • 1 tablespoon distilled white vinegar

For the raspberry filling:

  • 24 ounces frozen red raspberries (unsweetened & defrosted about 5 cups fresh raspberries)
  • 2 tablespoons arrowroot starch or cornstarch
  • 2 tablespoons instant tapioca
  • 1 1/3 cups granulated sugar*
  • 1 tablespoon salted butter


Make the pie dough:

  • 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.**


Serving: 184g | Calories: 397kcal | Carbohydrates: 68g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 186mg | Potassium: 171mg | Fiber: 7g | Sugar: 37g | Vitamin A: 72IU | Vitamin C: 22mg | Calcium: 31mg | Iron: 2mg
Course Dessert
Cuisine American
Calories 397
Keyword fruit pie recipe, homemade pie, raspberry dessert

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About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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4.63 from 16 votes (14 ratings without comment)
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3 years ago

This is a good recipe for frozen raspberries. I haven’t tried fresh yet. I am going to put a cinnamon sugar crumb topping on it today. Will update with a picture later.

Pat Scott
4 years ago

I have been looking for a Tapoica recipe booklet that I used to make ahead fruit fillings and freeze in tin foil in the pie pan, when each fruit came in season. So simple to line your pie pans with foil, pour in the filling, cover with the tin foil, freeze in pan. The next day or so, remove the pans, stack the foiled fillings and when you want to bake one of those fruit pies, remove from the freezer, drop in the pie crust, add the top crust and bake! I have misplaced/loaned it and my memory fades! I… Read more »

5 years ago

5 stars
Easy to make and SO delicious!!!

Yvonne Willis
5 years ago

What if i didn’t thaw the berries???

5 years ago

Why do you use 2 thickeners? I’ve never seen both tapioca and cornstarch/arrowroot used, just one or the other.

5 years ago

5 stars
I add 1 pkg. raspberry Jello to the filling. I brings out the flavor. Yum

6 years ago

I can use blackberries instead, right? Don’t see why there would be a difference but don’t want to mess it up cause it’s a surprise for my husband!

6 years ago

Is this a 9″ or 10″ pie recipe?

Jean Scheller
6 years ago

Do you thaw the raspberries?

7 years ago

What happens if I don’t have tapioca or custard, what can I use

Lucy @ Globe Scoffers
8 years ago

This looks amazing! I love raspberries , it would work well with custard too. Can’t wait to try and make it. ????