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Homemade Raspberry Pie

Homemade raspberry pie with a buttery, flaky double crust and a thickened sweet-tart berry filling. The cornstarch set-up creates bubbling, sliceable filling while the top bakes into a golden crust with vents or lattice.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting 2 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated pie crusts
  • 2 refrigerated pie crusts Store-bought works fine for a quick from-scratch feel.
Raspberry filling
  • 5 cup fresh or frozen raspberries Use fresh or frozen; do not thaw frozen berries unless needed for even coating.
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 1 tbsp lemon juice
  • 0.25 tsp salt
Egg wash and topping
  • 1 large egg Beaten with a fork; used to brush the top crust.
  • 1 tbsp coarse sugar For sprinkling before baking.

Equipment

  • 1 sheet pan

Method
 

Prepare and fill
  1. Preheat the oven to 400°F and press one pie crust into a 9-inch pie dish.
  2. Toss the raspberries with granulated sugar, cornstarch, lemon juice, and salt until evenly coated.
  3. Pour the raspberry filling into the prepared crust.
Top crust and bake
  1. Top with the second crust, either whole with vents cut in or in a lattice pattern, and crimp the edges to seal.
  2. Brush the top crust with egg wash and sprinkle with coarse sugar.
  3. Bake for 45–50 minutes, until the crust is golden and the filling is bubbling.
Cool and slice
  1. Cool the pie for at least 2 hours before slicing so the filling sets.

Notes

For the best set, let the pie cool fully at room temperature before slicing—rushing can make the filling run. Store leftovers in the refrigerator up to 4 days; freeze baked pie for up to 2 months. To make it slightly less sweet, reduce the sugar by 2 tbsp and increase the lemon juice by 1 tsp for a sharper tart flavor.