This Raspberry Pie can be made with frozen or fresh raspberries for a vibrant and delicious fruit pie!
The holidays will be here before you know it. I’m joining a Thanksgiving blog hop to share holiday-worthy recipes, and today I’m sharing this vibrant Raspberry Pie. If you’d like a guide for a beautiful lattice crust and braided edge, I published a step-by-step tutorial to help you create an impressive homemade crust for this pie.
Scroll down to see other holiday recipes included in the blog hop. Here’s a preview image of the collection:
I’m a sucker for fruit pies. I prefer to use frozen fruit for baking—fresh fruit I’d rather snack on—so frozen berries are perfect for pies. I bought a large bag of frozen raspberries for this recipe; frozen berries are economical and bake up just as well as fresh.
Raspberries are my favorite. Years ago I posted a similar frozen mixed berry pie, and the same idea applies: frozen fruit lets you make delicious pies any time of year. The bright red filling is perfect for holiday tables, and the simple filling means most of your work is in the crust—worth it, because homemade crust beats store-bought every time.
This pie is easy to prepare and sure to be a favorite. Below is the full recipe and clear instructions for making a raspberry pie with a lattice top and optional braided edge.
Raspberry Pie
Ingredients
- 1 recipe Perfect Pie Crust
- 6 cups (840 g) fresh or frozen raspberries
- ½ cup (100 g) granulated sugar (add more if the berries are especially tart)
- 6 Tbsp cornstarch
- 1 egg, whisked, for brushing
- Extra sugar or sugar crystals for sprinkling on top
Equipment
- 9.5-inch pie dish
Instructions
- Prepare a Perfect Pie Crust and divide the dough in half. Roll out one half and fit it into the pie dish, trimming the excess.
- Gently toss the raspberries with the sugar and cornstarch in a bowl. Taste and add more sugar if the berries are very tart. If you increase sugar, add about 1 Tbsp cornstarch for each extra ¼ cup sugar. Pour the berry mixture into the prepared crust.
- Roll out the remaining dough and cut 1-inch strips. Weave the strips into a lattice and place them over the filling. Wet the edge of the bottom crust and press the lattice strips into the edge; trim any excess. Optionally braid extra dough to form a decorative edge and attach with a touch of water.
- Lightly brush the crust with the whisked egg and sprinkle with extra sugar or sugar crystals.
- Bake at 350°F (175°C) for 60 to 75 minutes, until the crust is golden and the filling bubbles in the center. If the crust browns too quickly, tent with foil. Allow the pie to cool completely so the filling can set.
Notes
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Here are some other recipes you may want to include in your holiday menu:
Main Dishes
Maple-Glazed Turkey with Bacon and Sage | Turkey Tetrazzini with Mushrooms and Kale | Orange Balsamic Glazed Ham | Turkey Soup | Cranberry Stuffed Turkey
Vegetables
Cauliflower Gratin | Creamy Cheese Corn Casserole | Cranberry Citrus Salad with Goat Cheese and Pecans | Sautéed French Green Beans
Potatoes
Potatoes Au Gratin | Mashed Sweet Potatoes | Honey-Cinnamon Roasted Sweet Potatoes | Cheesy Garlic & Herb Mashed Potatoes
Sides & Breads
Harvest Grain Rolls | Jello Salad | Herb and Cheese Monkey Bread | Brown Rice
Pies
Dairy Free Pumpkin Pie | Apple Pie Waffles | Raspberry Pie | Triple Layer Chocolate Pie | Salted Caramel Pumpkin Pecan Pie
Desserts
No Bake Brown Sugar Cheesecake with Spiced Pears | Nutella Kahlua Truffles | Pumpkin Cupcakes with Maple Cream Cheese Frosting | Cream Filled Coffee Cake | Cranberry Orange Mulled Wine | Praline Pumpkin Cheesecake