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

Fresh Raspberry Pie Recipe

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Mouthwatering fresh raspberries star in this luscious pie. There's nothing to distract from the tangy berry flavor and gorgeous ruby color. A big slice is an excellent way to enjoy the taste of summer.—Patricia Staudt, Marble Rock, Iowa
TOTAL TIME: Prep: 15 min. + chilling Cook: 5 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling Cook: 5 min. + cooling
MAKES: 8 servings


  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup water
  • 1 package (3 ounces) raspberry gelatin
  • 4 cups fresh raspberries
  • 1 graham cracker crust (9 inches)

Nutritional Facts

1 piece (prepared with sugar-free gelatin and reduced-fat graham cracker crust) equals 163 calories, 3 g fat (1 g saturated fat), 0 cholesterol, 124 mg sodium, 30 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit


  1. In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes.
  2. Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Yield: 6-8 servings.
Originally published as Fresh Raspberry Pie in Taste of Home June/July 1996, p29

Sweet White Wine

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

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Reviewed Jan. 3, 2016

"I used a sweet pastry crust which is very easy, made in a mixer and a change from cracker crust. It contains egg, flour, sugar, butter. Google a recipe and just follow instructions. I have used both fresh and frozen raspberries and both turn out the same. I also used a large raspberry jello packet added to the sugar, water and cornflour mixture which gives it that beautiful deep red color and adds to flavor. I added the berries when this mixture had cooled a little., I then added the raspberry mixture to the crust and refrigerate. Everyone loves this and it is delicious. I also glazed the crust before adding raspberry mixture with beaten egg white to stop pastry going soft. This can be done as soon as the crust is out of the oven. It works great. This is one of those pies where you cannot stop at one slice. Great to serve with a big dollop of whipped cream. ( I doubled all ingredients except for raspberries) to make more of the sauce mixture."

Reviewed Oct. 14, 2015

"Not enough sauce to cover the berries. You need to double this. Other than having to run out to the store for more gelatin, this was a very easy recipe."

Reviewed Aug. 3, 2015

"Simply Delicious!"

Reviewed Mar. 16, 2015

"Awesome recipe. Due to using 4 cups of berries, I had to double the amount of water, sugar, cornstarch, and raspberry gelatin because what the recipe calls for is not enough to cover the berries. I also added 1 cup of black berries."

Reviewed Jul. 8, 2014

"I tried this recipe for the first time on 7/8/14. I did make some adjustments to the recipe by making my own graham cracker crust: 1-1/2 cups graham cracker crumbs, 1/4 cup cinnamon-sugar and 1/4 cup melted butter OR margarine. I combined the crumbs, sugar-cinnamon mixture and melted butter together and pressed onto bottom and up sides of a 9" pie plate. I didn't have raspberry gelatin, so I used a package of Jello "Fruit Punch" flavor gelatin. I did place the crust into the oven on a baking sheet, the oven turned off after preheating to 400o F. I had the crust set for 15 minutes, then removed from oven. I think that the glaze for the berries is something for me to work with-perhaps I just might use about 1-1/4 to 1-1/2 cups water, but keep sugar and cornstarch as it is! OR: Instead of placing berries IN crust, I just might combine the berries WITH the gelatin glaze after cooling the 15 allotted minutes time! I admit that I'd had to make the glaze twice to really achieve a full crust of glazed raspberry filling! I won't make the glaze twice the next time as it seeped out of the crust and dripped on the baking sheet! However, I WAS able to work on the graham cracker crust. If I make this pie again and I probably WILL, I'm going to see how I can improve MY preparation of this pie filling! I think it does have a lovely color and as the pie sets, the berry filling does have to me, a jewel-like appearance! Thank you, Patricia Staudt, for sharing your recipe with Taste of Home! I'm planning to share this pie with my depts. at the local hospital where I volunteer! In fact, the departments are glad to be guinea pigs for the various Taste of Home treats which I bring in! delowenstein"

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