Raspberry Pie. A great recipe to have in your tool box and an easy path to a sweet dessert! I have really grown to love this pie because it is not something I see everyday, but it is so delicious! An unsung hero of sorts. I like to served with a scoop of ice cream.
Something about this pie feel so old fashioned to me. As if to say…”Let’s all walk down to Ms. Mabel’s house for a slice of raspberry pie on the front porch swing.” Very Mayberry-esque.
Fair warning: this pie is not for the sweet-averse. But if you sweet tooth seems to never be satisfied, this just might be the pie for you!
This recipe is really very simple. Your double pie crust of choice. Mix up some raspberries, sugar, corn starch, lemon zest, lemon juice, and vanilla. Pour the filling in the shell and BAKE. It’s that easy. When the pie comes out, I recommend letting it sit for a while to make sure the filling can set. I usually let mine sit about 3-4 hours, but overnight will work, too.Print Recipe
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 4 cups raspberries
- 1 double pie crust
- Prepare your double pie crust of choice.
- Preheat the oven to 350 degrees.
- Thoroughly wash and pat dry your raspberries.
- In a medium bowl, combine the sugar, corn starch, lemon zest, lemon juice, and vanilla.
- Add in the raspberries and gently fold. It is okay for some of the raspberries to break, but do not try to mash the raspberries down.
- Line a 9″ pie plate with one pie crust. Poke a few holes in the bottom of the pie crust using a fork to prevent air pockets from rising up during baking.
- Pour the raspberry filling mixture into the pie crust.
- Top with the second pie crust, or use a lattice technique to decorate.
- Bake for about 1 hour and 30 minutes, or until the filling is thick and bubbly, and then crust is golden brown.
- Remove from the oven and let cool for 3-4 hours, or overnight.