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Strawberry Raspberry Pie Recipe

Strawberry Raspberry Pie Recipe

"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 YIELD: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


  • 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.

Nutritional Facts

1 slice: 371 calories, 12g fat (7g saturated fat), 31mg cholesterol, 142mg sodium, 65g carbohydrate (40g sugars, 5g fiber), 3g protein.

Reviews for Strawberry Raspberry Pie

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kshea User ID: 2698812 85124
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."

Spiffy64 User ID: 5125460 36040
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! :)"

psychswede User ID: 209283 204984
Reviewed Jun. 26, 2011

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

katlaydee3 User ID: 3741999 52957
Reviewed Jun. 24, 2010

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

parmijo User ID: 1117019 36037
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.

roomwithaview User ID: 768979 52956
Reviewed May. 16, 2009

"THE VERY BEST PIE EVER!! The first time I made this pie, I was blown away! It is by far the most delicious, gorgeous pie that always receives WOW's from guests. It also makes up great into a strawberry pie with no recipe changes. I thank Kaye everytime I make it. You are a peach for sharing this recipe."

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Wine Pairings

Sweet White Wine

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