Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Raspberry Pie

Pin RecipeReview Recipe
a close up shot of a spoon with a piece of Raspberry Pie
This raspberry pie is simple to make and features a delicious juicy raspberry filling surrounded by a rich, buttery pie crust.
Jump to Recipe
Table of Contents
  1. Raspberry Pie Ingredients
  2. How to Make This Raspberry Pie Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

There’s nothing quite like the taste of a freshly baked raspberry pie. The tartness of the raspberries pairs perfectly with the sweet, flaky crust, and it’s hard to resist eating more than one slice.

a close up shot of a spoon with a piece of Raspberry Pie

Raspberry Pie Ingredients

Raspberry Pie raw ingredients that are labeled

You’ll need:

  • 1 (9-inch) pie crust 
  • 1½ cups sugar
  • 1½ cups water
  • 2 tablespoons cornstarch
  • 1 (3-ounce) package of raspberry jello
  • 4 cups of fresh raspberries

PRO TIP:

The sweetness/tartness of this pie can vary depending on the sweet/tart level of your raspberries.

SUBSTITUTIONS AND ADDITIONS

RASPBERRIES: Add a mixture of other fresh berries along with the sweet raspberries to this yummy pie.

CRUST: You can use either a store-bought or homemade pie crust for this summer-fresh raspberry pie.

How to Make This Raspberry Pie Recipe

OUR RECIPE DEVELOPER SAYS

When using store-bought pie dough, follow the box directions. Let it come to room temperature for about 10 minutes, and gently roll out and center in the 9-inch pie dish. Pierce the bottom and sides with a fork around the crust. Place a piece of foil gently inside the crust and add pie weights to the foil or use dried beans to weigh down the crust while baking. Place the pie pan on a baking sheet so that when it is done baking and you remove it from the oven, you are not damaging the fluted edge of the pie.

STEP ONE: Bake the pie crust according to the directions for a single crust pie. Set aside. 

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie crust as the suggested bake time approaches.

STEP TWO: Add the sugar and cornstarch to a large saucepan and whisk together just to combine and remove any lumps. Add the water and then, over high heat, bring to a boil, stirring constantly. Be very careful as the mixture bubbles and pops and splatters while boiling; using a large saucepan gives space for the boiling liquid. 

STEP THREE: Once the mixture comes to a boil, reduce heat to medium-high and let boil for 2 to 3 minutes, stirring constantly, until it thickens and the mixture is translucent (see-through but not totally clear). Remove from the heat.

mixture whisked in a pot until it is boiling

STEP FOUR: Add the raspberry jello (dry mix only) to the sugar mixture and whisk together until the jello has all dissolved. Let the mixture cool for 15 minutes, whisking occasionally to help it cool down.

raspberry jell-o mix whisked into the sugar mixture in the pot

STEP FIVE: Place the fresh raspberries into the pre-baked pie shell and spread them evenly over the crust. 

raspberries placed into the pie crust on a plate

STEP SIX: Pour the cooled jello mixture over top of the berries. Use a rubber spatula to gently push the berries down into the gel mixture and even out the top. 

jell-o mixture poured over the raspberries on a plate

STEP SEVEN: Chill for at least 3 hours or overnight before serving.

How To Serve

This delicious pie would be perfect as a summer treat when raspberries are in season. Add a scoop of vanilla ice cream on the side of the plate and a spoonful of Cool Whip or homemade whipped cream before serving.

Our strawberry pie is another easy recipe to showcase juicy summer berries, while our apple pie recipe is a classic that tastes just like it came out of Grandma’s kitchen.

Storage

IN THE FRIDGE: Store homemade raspberry pie, covered, in the refrigerator for up to 3 days. 

IN THE FREEZER: You can freeze this easy raspberry pie after it has set. Wrap in plastic wrap, then with aluminum foil, and store in the freezer for up to 2 months. Allow the pie to thaw overnight in the refrigerator before serving.

overhead shot of Raspberry pie on a plate with a slice taken out

If you’re looking for an indulgent dessert that will impress your guests, look no further than this classic raspberry pie recipe. The sweet, tangy raspberry pie filling wrapped in a buttery crust is pure heaven.

FREQUENTLY ASKED QUESTIONS

Should I use a homemade pie crust or store-bought?

A store-bought crust would be perfectly fine for this sweet pie, but if you prefer to make your own pie crust, you certainly can. Check out our pie crust recipe for a great option.

Can I freeze this pie?

This amazing pie can be frozen for up to two months as long as you wrap it well with plastic wrap and aluminum foil.

Can I use frozen raspberries?

We would recommend sticking to fresh fruit for this recipe. Frozen raspberries will not give you the plump raspberries you want for this recipe, and the excess moisture may cause a soggy crust.

More Recipes You’ll Love

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
a close up shot of a spoon with a piece of Raspberry Pie

Raspberry Pie

4 from 1 vote
This raspberry pie is simple to make and features a delicious juicy raspberry filling surrounded by a rich, buttery pie crust.
Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings 9

Ingredients
  

  • 9 inches pie crust
  • cups sugar
  • cups water
  • 2 tablespoons cornstarch
  • 3 ounces raspberry jello
  • 4 cups fresh raspberries

Instructions
 

  • Bake the pie crust per the directions for a single crust pie. Set aside.
  • Add the sugar and cornstarch to a large saucepan and whisk together just to combine and remove any lumps. Add the water and then, over high heat, bring to a boil, stirring constantly. Be very careful as the mixture bubbles and pops and splatters while boiling; using a large saucepan gives space for the boiling liquid.
  • Once mixture comes to a boil, reduce heat to medium-high and let boil for 2 to 3 minutes stirring constantly until it thickens and the mixture is translucent (semitransparent). Remove from heat.
  • Add the raspberry jello (dry mix only) to the sugar/water/cornstarch mixture and whisk together until the jello has all dissolved. Let the mixture cool for 15 minutes, whisking occasionally to help it cool down.
  • Place the fresh raspberries into the pre-baked pie crust and spread evenly over the crust.
  • Pour the cooled jello mixture over the raspberries. Use a rubber spatula to gently push the berries down into the gel mixture and even out the top.
  • Chill for at least 3 hours or overnight.
  • Serve with a dollop of Cool Whip if you’d like.

Notes

  • The sweetness/tartness of this pie can vary depending on the sweet/tart level of your raspberries.
  • When using store-bought pie dough, follow the box directions. Let it come to room temperature for about 10 minutes, and gently roll out and center in the 9-inch pie dish. Pierce the bottom and sides with a fork around the crust. Place a piece of foil gently inside the crust and add pie weights to the foil or use dried beans to weigh down the crust while baking. Place the pie pan on a baking sheet so that when it is done baking and you remove it from the oven, you are not damaging the fluted edge of the pie.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie crust as the suggested bake time approaches.

Nutrition

Calories: 210kcal | Carbohydrates: 51g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 57mg | Potassium: 84mg | Fiber: 4g | Sugar: 44g | Vitamin A: 18IU | Vitamin C: 14mg | Calcium: 16mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

get digital lazy cookbooks

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

    • Layne Kangas says

      Hi, Sharon – we would recommend sticking to fresh fruit for this recipe. Frozen raspberries will not give you the plump raspberries you want for this recipe, and the excess moisture may cause a soggy crust.

  1. Peggy Fabiano says

    4 stars
    I grow raspberries in my yard and now I have a delicious recipe to try! I was wondering how it would taste if you substituted a chocolate cookie crumb crust for the regular baked crust? I’m thinking,YUM!