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Raspberry Pie Recipe

Raspberry Pie Recipe

Raspberries are such a versatile berry, and they are easily worked into many recipes, from strudels and tarts to jams, and my personal favorite, raspberry pie.
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Prep Time 25 mins
Cook Time 55 mins
Total Time 1 hr 20 mins
Course Baking, Cake, Dessert
Servings 8 servings


  • 5 cups fresh red raspberries (or 3 cups of frozen)
  • 2 tablespoons arrowroot starch or cornstarch
  • 2 tablespoons instant tapioca
  • 1⅓ cup granulated sugar
  • 1 tablespoon salted butter
  • 2 portions of pastry for pie crust


  • Preheat your oven to 350 degrees.
  • In a large bowl combine your berries, tapioca, sugar, and starch. Mix these gently by hand until everything is combined but try not to pulverize your berries.
  • Split your pie pastry into two sections of roughly equal size.
  • Roll out one piece of the dough on a lightly floured surface. For best results, your dough should be larger than your pie pan by about ½ inch.
  • Gently transfer the rolled-out dough into a 9” deep-dish pie pan and press down into the bottom edges. Gently tug the sides up and press against the side of the pan.
  • Pour your raspberry mix into the pan on top of your crust.
  • Cut your butter into small chunks and lay them on top of the pie filling.
  • Roll out the other half of your pastry. If you want to make cutouts or embellishments this is the time to do it.
  • Lay the rolled-out dough over the top of your pie. Lay the top edges over the bottom crust edge and fold gently. Pinch together until your edge is sealed. If you are having trouble getting your crusts to seal, you can dip your fingers in water as you go. But make sure your fingers are just lightly wet, not dripping.
  • Bake for approximately 55 minutes, or until your crust is a light golden brown.
  • Let pie cool completely before slicing so it has time to get firm. This usually takes between three and six hours. I like to let it set out on the counter until it reaches room temperature and then transfer to the refrigerator to help reduce condensation from forming on the crust.


If you are using fresh berries, they tend to be more tart than frozen, and you may want to add ¼ cup sugar to sweeten up the recipe.
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