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

Favorite Fresh Raspberry Pie Recipe

Publisher Photo
"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 equals 498 calories, 21 g fat (6 g saturated fat), 30 mg cholesterol, 168 mg sodium, 74 g carbohydrate, 6 g fiber, 5 g 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

Nutritional Facts

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

Sweet White Wine

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

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Reviewed Jul. 16, 2014

This pie crust is one I had many years ago and misplaced when I moved. The crust is very light and flaky. I must try this fresh raspberry pie.

Reviewed Apr. 27, 2014

Great tasting pie. But where did I go wrong? Took the pie out of the oven and let cool down a bit before putting it in the refridge. 12 hours latter I cut the pie and juice everywhere. Yes I triple checked the recipe. HaHa

Reviewed Feb. 13, 2014

Fantastic recipe, the use of both tapioca and cornstarch brings out the fresh raspberry taste, it does need to cool before eating so the filling firms up. I also used this recipe to make a blackberry pie, blueberry pie and an elderberry pie and the portions are perfect for all the berries. The only thing I would change about this recipe is increase all amounts by 1/2 to have a thicker pie.

Reviewed Aug. 15, 2012

This was the first time I attempted a pie. It turned out AMAZING!! The neighbors loved it, and so did the kids!

Reviewed May. 20, 2012

Wow, so yummy! I have been wanting to make a fruit pie for a long time- I also attempted a lattice crust using this recipe! For the pie crust I used half whole wheat flour and half all-purpose, turned out great. In place of the shortening I used 1/2 cup of lard and 1/4 cup softened butter. I read the review from another person and tried this pie without the tapioca and instead doubling the cornstarch, good idea and it worked great! My family dug into this pie right when it came out of the oven, and yes, it was a mess. However, it firmed up after it cooled so it we would have waited, it would have looked great on our plates.... but overall great color and presentation and amazing taste! I will be making this again!

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