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Fresh Raspberry Pie Recipe

Fresh Raspberry Pie Recipe

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 YIELD: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)


  • 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.

Nutritional Facts

1 piece: 163 calories, 3g fat (1g saturated fat), 0mg cholesterol, 124mg sodium, 30g carbohydrate (16g sugars, 4g fiber), 2g protein Diabetic Exchanges: 1 starch, 0 fruit.

Reviews for Fresh Raspberry Pie

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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"

Reviewed Jul. 12, 2013

"Even though I didn't exactly try any of the pie, my grandfather and his friend loved it. I thought I would make it for his friend since she just got out of the hospital, and when they tried it,they said it was delectable. The only ingredients I changed were adding in a no-calorie sweetener instead of sugar, and sugar free raspberry gelatin, along with adding in blueberries and blackberries with the raspberries! It was sugar free due to the fact that my grandpa was diabetic."

Reviewed Jul. 30, 2012

"This was wonderful! I'm going to try it with fresh peaches. I wonder how it would turn out with frozen berries."

Reviewed Sep. 15, 2011

"Made the pie with a graham cracker crust. Don't know that I really cared for this as a pie and not a graham cracker crust. I can see this, though, as the "jello-fruit" layer of pretzel salad. I will probably use it that way in the future."

Reviewed Dec. 6, 2010

"Tasted just like freshly picked raspberries... yum!! Quick, easy and attractive. Wasn't sure up front if I would like the graham crust, but it really was good."

Reviewed Jul. 23, 2010

"Made for last night's dessert - my family loved it. So easy and pretty! Will definitely be a keeper in my cookbook."

Reviewed Jul. 21, 2010

"this is awesome. I wasn't sure about the graham cracker crust but is was so good. The graham crust helps it not to get soggy as it would in a regular curst. I also melted a small amout of red raspberry jam (seedless) and brushed that on top of the berries."

Reviewed Jul. 20, 2010

"I have used frozen but if they have sugar added, I thaw the berries and drain most of the syrup off. I usually have some that I have frozen myself that don't have added sugar so they are fine. It works just as well with the frozen but the berries are softer."

Reviewed Jul. 20, 2010

"to janicegaw...My mom also has a corn allergy, and we use ARROWROOT STARCH in place of cornstarch in recipes. It gives you that great, clear sauce you need for this and other recipes, unlike flour. There is no taste difference, and its all natural. We buy it at Penzeys Spices (, but you can find it at health food stores too. We highly recommend it!"

Reviewed Jul. 20, 2010

"Has anyone used frozen raspberries does it matter?"

Reviewed Jul. 19, 2010

"The same recipe, changing the fruit and gelatin to strawberry, makes an awesome strawberry pie similiar to the big boy kind. Enjoy. Family favorite....."

Reviewed Jul. 15, 2010

"I made this pie using fresh local raspberries. Me and my family spent the day picking berries and this was the first recipe I made. It was delicious. It is a perfect way to preserve the fresh berry taste. I topped my pie with a little melted chocolate and a dusting of powdered sugar."

Reviewed Jul. 13, 2010

"This has been a favorite of my family for years. It's great served with whipped cream! I use flour instead of cornstarch because my husband is allergic to corn. Perfect every time"

Reviewed Jul. 12, 2010

"I love this recipe! I have made it several times now and everybody has loved it. Since raspberries arent always cheap I have started making it by substituting the jello and fruit with strawberries!!! This makes it even more delicious."

Reviewed Jun. 21, 2010

"Delicious fresh taste and color. Super-easy and summery. My kids love it."

Sally Miner
Reviewed Jun. 16, 2010

"LOVE LOVE LOVE this recipe I have made it often during the late spring when raspberries are suddenly cheap again. When my parents are here I make it about 3 times they never get enough of it. As for the berries collapsing. READ the instructions. Let the sauce COOL before pouring over berries. I have no problems with this ever."

Reviewed Feb. 17, 2010

"This was so easy! I used a graham cracker crust instead. The berries were broken down by the hot geletin mixture, but still plump and tasty!"

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Wine Pairings

Sweet White Wine

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