Favorite Fresh Raspberry Pie Recipe
Favorite Fresh Raspberry Pie Recipe photo by Taste of Home
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Favorite Fresh Raspberry Pie Recipe

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This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so the pie was always made with fresh-picked berries. —Emily Dennis, Hancock, Michigan
TOTAL TIME: Prep: 35 min. + chilling Bake: 50 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 50 min. + cooling
MAKES: 6-8 servings


  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 egg, lightly beaten
  • 3 tablespoons cold water
  • 1 tablespoon white vinegar
  • 1-1/3 cups sugar
  • 2 tablespoons quick-cooking tapioca
  • 2 tablespoons cornstarch
  • 5 cups fresh or frozen unsweetened raspberries, thawed
  • 1 tablespoon butter
  • 1 tablespoon 2% milk
  • 1 tablespoon sugar

Nutritional Facts

1 piece: 498 calories, 21g fat (6g saturated fat), 30mg cholesterol, 168mg sodium, 74g carbohydrate (41g sugars, 6g fiber), 5g protein.


  1. In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
  2. Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes.
  3. On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter.
  4. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar.
  5. Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Fresh Raspberry Pie in Taste of Home August/September 2008, p45

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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nightskystar User ID: 1034705 267524
Reviewed May. 31, 2017

"wow..wonderrful recipe!! used my own raspberries from my garden, that I froze last year..came out PERFECT!! Lots of compliments!! I did use my own tried and true crust recipe...

I own a bakery and am very careful with my recipes...this goes in bakery recipe box!!!"

Barw User ID: 8890597 250217
Reviewed Jul. 8, 2016 Edited Jul. 9, 2016

"Used my own crust and added a tsp cinnamon and a tsp vanilla. Delicious pie. Question : is the nutrition data for 6 pieces or 8 pieces?"

Salmons18 User ID: 8887942 250053
Reviewed Jul. 4, 2016

"Absolutely wonderful recipe. I tripled the crust and doubled the filling and made it into a cobbler. The whole family loved it!!"

cat87 User ID: 8667521 239681
Reviewed Dec. 18, 2015

"I made this pie over the summer for my family. They loved it, so all the other fruit pies I've made since then have used this recipe.

About the crust: sometimes I brushed it with milk and put sugar on and sometimes I didn't. Either way is good.
One piece of advice: Let the pie cool. If you let it cool completely (2 hours or so) the filling sets really nicely and then it's a breeze to cut. However, this is hard to accomplish at my house."

abbyinthemtns User ID: 8558546 234025
Reviewed Oct. 5, 2015

"I am quite surprised by the number of five-star reviews here. After picking two pints of fresh raspberries I was so excited to make this pie. The filling turned out great, but the crust was a mess. It was the worst crust I have EVER tasted. Raspberry pie is my favorite thing in the world, and I ended up eating one piece and throwing the rest away. It was mealy, soft, and tasted like shortening only. This was not user error, either. Do not recommend this crust!"

_FOOTSIE User ID: 734639 229917
Reviewed Jul. 21, 2015

"Very good. I didn't let it cool long enough so at first it was a little runny and it could have used more sugar for my taste but both of those are on me. The recipe itself is great just the way it is."

erinshea1982 User ID: 7151030 228701
Reviewed Jun. 29, 2015

"Loved this berry pie! We all enjoyed it! Great crust!"

mariegel User ID: 4855702 227800
Reviewed Jun. 12, 2015

"This is the best fruit pie recipe I have ever tasted. I've substituted strawberries, blueberries, sour cherries for the raspberries and they are just as good as the raspberry pies. The filling is not overly sweet."

ChefDebb User ID: 8410352 227735
Reviewed Jun. 10, 2015

"I am a professional Chef and I was thrilled with this recipe. The crust is phenomenal, flaky and easy to work. I have lots of raspberry bushes in my garden so I will make this again and again!"

[email protected] User ID: 1073288 224146
Reviewed Apr. 4, 2015

"I've made this recipe several times and it always comes out perfect. My whole family loves it!"

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