No matter what time of year, there's nothing like a homemade pie when you're in the mood for a sweet treat. During summer, a raspberry pie is always a winner. Made with a sweet, thick fresh raspberry filling surrounded by a flaky, buttery pie crust, raspberry pie is an incredible way to use fresh raspberries this summer.
It's easy to make and ideal for picnics, potlucks, or just because! Serve your homemade raspberry pie with a scoop of vanilla ice cream, a dollop of whip cream, or Cool Whip for a delicious summery dessert everyone will love.
Tips for Making the Best Raspberry Pie
You can use homemade pie crust if you prefer it to store-bought dough.
Use either fresh or frozen raspberries to make your pie.
To make a gluten-free raspberry pie, swap out the all-purpose flour for your preferred gluten-free
option.
To take your raspberry pie to the next level, cut the top layer of pastry dough into strips and weave it into a lattice before baking the pie.
How to Store a Raspberry Pie
Cover the pie and place in the fridge. Enjoy within 4 days.
Ingredients
How to Make Raspberry Pie
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Preheat your oven to 425F. First, make pie dough from scratch or take a store-bought one from the fridge.
Preheat your oven to 425F. First, make pie dough from scratch or take a store-bought one from the fridge.
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Place the raspberries in a large bowl.
Place the raspberries in a large bowl.
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Add the sugar.
Add the sugar.
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Sift in the flour.
Sift in the flour.
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Squeeze in the lemon.
Squeeze in the lemon.
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Grate in the nutmeg.
Grate in the nutmeg.
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Toss gently to combine.
Toss gently to combine.
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Lightly flour a clean work surface. Roll out half the pie pastry and arrange it in a pie pan. Slice off any excess pastry.
Lightly flour a clean work surface. Roll out half the pie pastry and arrange it in a pie pan. Slice off any excess pastry.
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Pour the pie filling into the pastry.
Pour the pie filling into the pastry.
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Brush the edges of the pastry with water. Roll out the remaining pastry and make some strips about 1 1/2-inch wide, then form a lattice pattern.
Brush the edges of the pastry with water. Roll out the remaining pastry and make some strips about 1 1/2-inch wide, then form a lattice pattern.
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Beat the egg and water in a bowl. Brush the pie with the egg wash.
Beat the egg and water in a bowl. Brush the pie with the egg wash.
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Dust with sugar and set the pie on a baking tray.
Dust with sugar and set the pie on a baking tray.
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Bake for 15 minutes, then lower the heat to 375F. Bake for 35 to 40 minutes more until the filling is bubbling. If your raspberry pie is runny, you may not have cooked it long enough. The filling must be bubbling. Don't forget to leave it to cool completely before slicing. As it cools, the filling will thicken. If your pie is browning too quickly, tent foil over the top. When done, remove from oven and cool completely before slicing.
Bake for 15 minutes, then lower the heat to 375F. Bake for 35 to 40 minutes more until the filling is bubbling. If your raspberry pie is runny, you may not have cooked it long enough. The filling must be bubbling. Don't forget to leave it to cool completely before slicing. As it cools, the filling will thicken. If your pie is browning too quickly, tent foil over the top. When done, remove from oven and cool completely before slicing.
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Slice, serve and enjoy!
Slice, serve and enjoy!
Notes
Use a standard 9-inch pie pan to bake your pie.
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