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Homemade Raspberry Pie

A delightful dessert featuring a crispy crust and a vibrant filling of sweet and tangy raspberries, perfect for any family gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups fresh raspberries Wash and dry thoroughly.
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon butter Dot the top of the pie.
For the crust
  • 1 pie crust store-bought or homemade Unroll and fit into a 9-inch pie pan if store-bought.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Prepare the pie crust. If using store-bought, unroll it into a pie pan. If homemade, roll out the dough and press it into the pan.
  3. In a mixing bowl, combine the raspberries, sugar, cornstarch, and lemon juice. Gently toss to coat.
  4. Pour the raspberry mixture into the prepared pie crust. Dot with small pieces of butter.
Baking
  1. Place the pie in the oven and bake for 35-45 minutes, until the filling is bubbly and the crust is golden.
  2. Allow to cool for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

For best results, monitor the pie during baking. Use foil to tent if edges brown too quickly. Store covered in the fridge for 3-4 days, or freeze for up to 2 months.