Baked Raspberry Pie

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

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 493 kcal
Author Julie Clark


  • 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
  • Pastry for a double pie crust


  1. In a bowl, combine the raspberries, starch, tapioca, and sugar.
  2. Split the pie dough into two pieces.
  3. Roll out one piece on a floured surface. Roll the dough about 1/2 an inch larger than your pie pan.
  4. Lay the rolled dough in the pie pan and press down lightly on the bottom and up the sides of the pan.
  5. Pour the raspberry filling into the bottom pie crust.
  6. Dot the top with 1 tablespoon of butter that you've cut into small chunks.
  7. Roll out the other half of the dough. If desired use a small heart cookie cutter to make cut out hearts as you would like.
  8. 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 pinch/seal it together.
  9. Bake at 350 degrees for 55-60 minutes, or until the crust is lightly browned.
  10. Allow the pie to cool completely before slicing so the filling has time to firm up.

Recipe Notes

For a sweeter pie, increase the sugar by 1/4 cup. Raspberry filling recipe is from Taste of Home.

Nutrition Facts
Baked Raspberry Pie
Amount Per Serving (184 g)
Calories 493 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Total Carbohydrates 86g 29%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.