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Homemade Raspberry Pie

Homemade raspberry pie with a flaky double-crust top and a thickened, sweet-tart berry filling that turns golden and bubbly. Bake at two temperatures for a crisp crust and a set raspberry center, then cool completely for clean slices.
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Prep Time 25 minutes
Cook Time 55 minutes
cooling 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 2 prepared pie crusts (or homemade double-crust pastry)
Raspberry Filling
  • 6 cup fresh raspberries
  • 1 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.25 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract (optional)
  • 1 tbsp butter, cut into small pieces
Egg Wash
  • 1 egg
  • 1 tbsp water

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the crust
  1. Preheat oven to 400°F (200°C). Set out a 9-inch pie plate and get the pie crusts ready.
  2. Roll one pie crust into a 9-inch pie plate. Gently press it into the corners without stretching.
Make the raspberry filling
  1. In a large bowl, combine fresh raspberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Toss until the berries are evenly coated and the mixture looks thick.
  2. Spoon filling into the prepared crust. Spread it out evenly so it bakes at the same rate.
  3. Dot the filling with butter pieces. Distribute the butter across the top of the filling for richness.
Assemble and seal the pie
  1. Place the second crust over the filling or create a lattice crust. Trim any excess crust so the top sits neatly.
  2. Seal and crimp the edges. Press firmly along the rim to keep the filling from leaking.
  3. Cut vents if using a full top crust. Make a few slits so steam can escape.
  4. Whisk egg and water together. Brush the egg wash over the crust for a glossy, golden finish.
Bake and cool
  1. Bake for 20 minutes at 400°F (200°C). Look for early browning on the edges.
  2. Reduce oven temperature to 375°F (190°C) and continue baking for 30–35 minutes. Bake until golden brown and bubbly in the center.
  3. Cool completely before slicing. Let the filling set so each slice holds together.
Serve
  1. Serve the raspberry pie with whipped cream or vanilla ice cream. Add toppings right before serving for the best texture.

Notes

For the thickest filling, let the pie cool completely (about 1.5 hours) so the cornstarch fully sets and the juices don’t run. Store covered in the refrigerator up to 4 days; freeze baked pie for up to 2 months (thaw overnight in the fridge). For a lower-sugar option, replace some of the granulated sugar with an equal-measure sugar substitute labeled for baking, and keep the cornstarch the same so it still thickens properly.