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

Strawberry Raspberry Pie Recipe

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"I've never baked a berry pie that keeps its shape when it's sliced like this one," writes Kaye Hopkins of Spokane, Washington. "Even the next day - if there's any left - it still looks fresh."
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES: 6-8 servings


  • 1-1/4 cups all-purpose flour
  • 3 tablespoons confectioners' sugar
  • 1/2 cup cold butter, cubed
  • 1 cup sugar
  • 3 tablespoons plus 2 teaspoons cornstarch
  • 1-1/2 cups cold water
  • 3 tablespoons corn syrup
  • 1/4 cup strawberry gelatin powder
  • 1/2 teaspoon vanilla extract
  • 1 quart fresh raspberries

Nutritional Facts

1 serving (1 slice) equals 371 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 142 mg sodium, 65 g carbohydrate, 5 g fiber, 3 g protein.


  1. In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 18-22 minutes or until edges are golden brown. Cool on a wire rack.
  2. In a saucepan, combine sugar and cornstarch. Stir in water until smooth; stir in corn syrup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and vanilla until gelatin is dissolved. Cool to room temperature, about 30 minutes.
  3. Add the raspberries, gently stir to coat. Spoon into crust. Refrigerate until set, about 3 hours. Yield: 6-8 servings.
Originally published as Fresh Raspberry Pie in Taste of Home June/July 2002, p17

Sweet White Wine

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

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Reviewed Jul. 9, 2012

"Great and refreshing on a hot day, however, I changed it a little. I used the pie crust, then I whipped 8oz. cream cheese, 1C cool whip, and 1C confectioners sugar and spread on top of the crust after it was cooled. Then I made up the berries according to this recipe and put on top. My husband LOVED it! Will be my go to for raspberry pie in the summer."

Reviewed Dec. 26, 2011

"This is definitely a keeper! We have an abundance of raspberries during the summer and I used this recipe often. I just use a regular pie crust but after reading the other reviews I think I will try the crust in the recipe. I am impressed that it slices perfect every time and holds its shape. Love the flavor as well... Good recipe over all! :)"

Reviewed Jun. 26, 2011

"Wonderful crust...tastes like you spent forecer making it. Don't substitute the is what makes this pie."

Reviewed Jun. 24, 2010

"Excellent recipe. The crust is really good, tastes like a shortbread cookie."

Reviewed Jun. 22, 2009

"Re: Fresh Raspberry Pie.

I made this pie using strawberries instead of raspberries. It was a hit at a Father's Day gathering. I topped the pie with whipped cream flavored with 2 tablespoons of strawberry gelation powder and 1/2 tsp of strawberry extract. It made a beautiful pink contrast to the red berries and white crust. I will definitely make it again when raspberries come in season.

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