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Raspberry Pie

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.
Prep Time 15 mins
Chill Time 3 hrs
Total Time 3 hrs 15 mins
Course Dessert
Cuisine American
Servings 9
Calories 210 kcal


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


  • 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.


  • 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.


Calories: 210kcalCarbohydrates: 51gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 57mgPotassium: 84mgFiber: 4gSugar: 44gVitamin A: 18IUVitamin C: 14mgCalcium: 16mgIron: 1mg