Raspberry Pie

This raspberry pie is simple to make and features a delicious juicy raspberry filling surrounded by a rich, buttery pie crust.

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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.

Raspberry Pie Ingredients

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Indulge in the burst of summer with this luscious pie. The flaky crust provides the ideal base for the fresh raspberries, creating a sweet-tart balance.

Enhanced by a jello-infused syrup, each bite delivers a harmonious dance of textures and vibrant flavors—a true taste of sun-kissed bliss.

You’ll need:

• 1 (9-inch) pie crust 
• 1½ cups of sugar
• 2 tablespoons of cornstarch
• 1½ cups of water
• 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

Let’s walk through the easy steps to making this delectable pie. It doesn’t take long, and you’ll be ready to dig into a slice in no time.

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

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 two to three minutes, stirring constantly, until it thickens and the mixture is translucent (see-through but not totally clear).

Remove from the heat.

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.

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

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. 

STEP SEVEN: Chill for at least three 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.

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Storing This Red Raspberry Pie

Here’s a guide on how to store your pie to keep its deliciousness intact.

IN THE FRIDGE: Store homemade raspberry pie, covered, in the refrigerator for up to three 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 two months.

Allow the pie to thaw overnight in the refrigerator before serving.

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.

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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 minutes

Total Time 3 hours hours 15 minutes minutes

Servings 9

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Ingredients

  

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• 9 inches pie crust
• 1½ cups sugar
• 2 tablespoons cornstarch
• 1½ cups water
• 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 (semi-transparent). 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

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