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Raspberry Pie is an easy berry pie recipe! Make this pie with a double crust, lattice, or even a crumble topping! It’s such an easy pie recipe.

one slice of pie with raspberry filling and a heart sliced out of the dough.

What is Raspberry Pie?

An easy berry pie recipe is something that everyone needs in their recipe box. This Raspberry Pie can be that recipe, whether you use raspberries or any of your favorite berry.

The best thing about this recipe is that you can use fresh or frozen berries, so if you’re craving Raspberry Pie outside of berry season, don’t worry. You can still make this pie!

My goal this month is to get all the basic pie recipes onto this site. I want to be a pie resource, so I need all sorts of pie recipes besides just blueberry, apple, and pecan.

Normally when I make a fruit pie, I make a crumble topping, but for this Raspberry Pie I decided to make a double crust instead.

Why You’ll Love This Pie

The beauty of this pie recipe is that you can use a double crust, lattice, or make a crumble topping. Make whatever kind of pie you love!

one slice of pie with raspberry filling and a heart sliced out of the dough.

Perfect Double Crust Raspberry Pie

For as much as I love crust, I don’t have a ton of double crust pie recipes on my site. When I was brainstorming pie recipes, berry pie kept coming up. I had blueberry pie covered but I wanted to do something else that wasn’t just the normal blueberry or blackberry pie.

Raspberry pie just seems like the perfect old-fashioned pie recipe, doesn’t it? I can just imagine grandmothers everywhere rolling out pastry and filling the pie with fresh raspberries or frozen from last season.

Now, double crust pies are probably the most simple ones to assemble: just plop that second crust right on top the first. But it’s easy to make a decorative double crust pie too, and it’s more fun!

How to make Raspberry Pie

Like I said with my blueberry pie recipe, the filling is a standard fruit pie filling. This works with ANY berry or fresh fruit. You only need a few ingredients:

  • Raspberries (or any berry), fresh or frozen. If using frozen, make sure they’re thawed and completely drained.
  • Cornstarch for binding. I find cornstarch works best at thickening your pie.
  • Lemon juice for brightness of flavor

Just mix the ingredients together and place them in your pie crust!

How do you make a decorative double crust pie?

By using cookie cutters!

I’ve seen so many different kinds of decorative pie crusts online but I know that I’m not the best person to try and show off how to braid a lattice or make some sort of elaborate double crust with leaf shaped pie crusts or something. But cookie cutters? That’s something that I can do.

Like I said, a double crust pie is one of the easiest. You can use refrigerated pie crusts or double my all butter pie crust recipe. Put one crust in the bottom and add your filling.

Then, simply lay the second crust over the top and trim and crimp.

Tip: make sure you at the very least cut some slits in the top crust to vent the steam, or your crust will bubble and puff. But instead of just cutting slits, you can get creative with cookie cutters.

Since I was making a raspberry pie, which is red, it made me think of hearts. I used two different size heart cookie cutters to make the shapes. Watch the video to see how I did it!

one slice of pie with raspberry filling and a heart sliced out of the dough.


How do you store fruit pie?

Store this pie loosely covered in the refrigerator for up to 3 days.

Can you freeze raspberry pie?

You can freeze the baked pie or the unbaked pie for up to 3 months. Thaw before baking frozen unbaked pie.

one slice of pie with raspberry filling and a heart sliced out of the dough.

Raspberry Pie

5 from 78 votes
Raspberry Pie is an easy berry pie recipe! Make this pie with a double crust, lattice, or even a crumble topping! It’s such an easy pie recipe.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Yield 12 servings
Serving Size 1 slice


  • 1 recipe All Butter Pie Crust
  • 5 cups fresh or thawed frozen raspberries (approximately 2 pounds)
  • cup (134g) granulated sugar
  • 1 tablespoon (15ml) lemon juice
  • 4 tablespoons (32g) cornstarch

For topping:


  • Preheat oven to 425°F.
  • Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.
  • Carefully stir together raspberries, sugar, lemon juice, and cornstarch. Pour into prepared pie plate.

Topping choices:

  • Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking. If desired, cut shapes out of the top pie crust using a cookie cutter (such as a heart, as in the photos).
  • Top the pie with a crumble topping.
  • Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
  • Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 30-40 minutes, or until crust is baked through and golden.

Recipe Video

Recipe Notes

You can top this pie with:

Recipe Nutrition

Serving: 1slice | Calories: 231kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 137mg | Potassium: 107mg | Fiber: 4g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 13.6mg | Calcium: 19mg | Iron: 1.2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Favorite Pie Recipes

Last Updated on November 2, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. I made this pie for dessert at Christmas dinner. It was a huge hit, maybe because so many of us grew up with raspberry pies! I used the crumble Topping and I loved it. This pie was higher and better and fancier than the ones my mother used to make.

  2. I made this raspberry pie for Christmas Dinner and it was a big hit. My pie plate is large and next time I make it, I will add more raspberries. I have one question- in your video it shows you adding cinnamon but it’s not part of your recipe. Is this an oversight ? How much cinnamon did you add?

  3. I haven’t made it yet but I will be making it for thanksgiving tomorrow I have high hopes trust me -I’ll be back with results

  4. I made this pie for an early Thanksgiving and it was absolutely delicious! It was also a huge hit with my crowd and was gone (tweens went back for seconds) within 30 minutes of cutting in (crowd of 12, we had this pie and another). It was so good, I made a second one the next day just for my family to have some and I’ll make it again for another family meal this weekend. My family has long had a love of both raspberries and lemon and the combination in this pie is divine. I followed the recipe almost exactly, but I did add some lemon zest (about 1 tsp) and was liberal with the berries (about 35oz). I think the sugar is just right and it is definitely not too tart (I could tolerate more tart). The first pie I made the filling was a little runny. I used frozen raspberries for both and the second time I let them strain a little bit while thawed and also served the pie next day, both which helped with the filling setting up. The heart cut outs were very easy, beautiful, and a huge crowd pleaser. This pie is going into our family rotation for sure!

  5. Followed above recipe exactly. Turned out terrific. Would loved to have left a photo. Definitely my go to recipe for raspberry pie. Don’t forget a scoop of canticle cream when serving 😋

  6. I made this pie yesterday for our son’s 25th birthday, and it was delicious!
    I used store-bought crust, and even did the heart shaped cutouts. Easy, and everyone loved it. I’m going to try making it gluten free for a potluck this weekend.
    Thanks for sharing!

  7. What lovely pie! I have a lot of raspberries in my freezer from our bushes this summer and thought to use some up. It ended up being quite tart, so next time I’ll up the sugar a bit. I sprinkled some turbinado sugar on top and that helped the tartness. Anyway, we really enjoyed this pie and I’ll make it again! Thank you for the recipe!

    1. I have many homegrown berries in our freezer too. They were a bit soft when they were frozen. I expect quite a lot of juice to ooze out as they thaw. Did you drain off any juice from your berries? If you did, but left some with the berries, how much did you leave? (For that amount of cornstarch.)

      1. I always just thaw and drain them as much as possible – I try not to add any extra liquid so that it firms up.