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Favorite Fresh Raspberry Pie

This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so we always have pie with fresh raspberry filling. —Emily Dennis, Hancock, Michigan
  • Total Time
    Prep: 35 min. + chilling Bake: 50 min. + cooling
  • Makes
    8 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup shortening, cold
  • 1 egg, lightly beaten
  • 3 tablespoons cold water
  • 1 tablespoon white vinegar
  • FILLING:
  • 1-1/3 cups sugar
  • 2 tablespoons quick-cooking tapioca
  • 2 tablespoons cornstarch
  • 5 cups fresh or frozen unsweetened raspberries, thawed
  • 1 tablespoon butter
  • TOPPING:
  • 1 tablespoon 2% milk
  • 1 tablespoon sugar
  • Vanilla ice cream, optional

Directions

  • In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
  • Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes.
  • On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter.
  • Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar.
  • Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts
1 piece: 498 calories, 21g fat (6g saturated fat), 30mg cholesterol, 168mg sodium, 74g carbohydrate (41g sugars, 6g fiber), 5g protein.

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Reviews

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Average Rating:
  • Tobias
    Aug 16, 2020

    No comment left

  • Kennedy
    Mar 8, 2020

    Perfect pie! The crust is amazing, I don’t usually like the crust of a pie but this one was delicious and easy to work with. I used 3 cups of frozen raspberries and 2 cup of frozen blueberries and the filling was smooth with a perfect taste. I will make this recipe again!

  • Kris
    Nov 29, 2019

    The Filling recipe didn’t make enough to fill a 9”pie crust and even with extra tapioca and extra corn starch it came out like soup.

  • Rhondalynn
    Jul 9, 2019

    I have a question. Can you make this pie up then freeze and bake it later? Yhsnks

  • nightskystar
    May 29, 2019

    absolutely fantastic!! perfect as written!

  • Tony
    Apr 15, 2019

    I don't know what I did wrong. I hate runny berry pies, so I put in an extra tablespoon of tapioca, AND cornstarch. The pie never set, and I literally had to dish it up with a large spoon. The flavor was nice, but it certainly wasn't something that I'd be proud of to serve.

  • Osum
    Aug 7, 2017

    This is a great pie recipe! I wasn't sure I would like the raspberries - thought it would be like eating jam - but it was sweet and juicy and so delicious ! I also really liked the pastry recipe it was easy to work with and I didn't chill it at all. Plus it tasted really good. It is going to be my new go to for when I need a quick pastry for my favorite pies. Definitely will be making this again. I liked it better served chilled.

  • Janet
    Jul 23, 2017

    Fabulous pie. I made it with fresh raspberries. Followed exact recipe and even the crust was great. Definately keeping this recipe.

  • David
    Jun 30, 2017

    It looked like a beautiful pie, mine turned out perfect and tasted wonderful, BUT it was runny, and I had to turn the oven higher and for an additional half hour, don't save it the next day for it will be rotten tasting, I had to throw it out, must have been the tapioca that rotted, it needed 2 table spoon of flour to thicken it, I should have tried a smaller pie first now I have no more berries, looks like next year maybe.

  • Barw
    Jul 8, 2016

    Used my own crust and added a tsp cinnamon and a tsp vanilla. Delicious pie. Question : is the nutrition data for 6 pieces or 8 pieces?