A homemade raspberry pie brings a smile to everyone’s face. The combination of sweetness and tartness in the berries combines beautifully with a buttery and flaky crust.

When it comes to pies, apple pies are perhaps the most popular. Still, those filled with berries, whether blackberries, strawberries, blueberries or raspberries, are incredibly popular as well — they’re sweeter, too, and that’s reason enough to try this recipe.

Raspberry pies are great ways to welcome summer when the berries are riper. The good news? Fresh raspberries are now available year-round, so you can now make the seasonal baking treat whenever you want.

Why Make a Raspberry Pie?

Raspberries are underrated. Everyone talks about blueberries and blackberries, often leaving raspberries out of the conversation. Well, that changes today because after trying several types of berry-flavored pies, raspberries were the overall winners, at least for us.

A pie is a celebration. Sure, making them takes time and effort, but they’re not as hard to put together as you think. And as soon as your kitchen fills with the beautiful scents coming out of the oven, you know your hard work was well worth it.

What Goes into Raspberry Pies?

To make a proper raspberry pie, you need fresh raspberries, readily available in most supermarkets. Of course, if you can’t find them, use any other berry. If you still can’t find fresh fruit, use thawed raspberries. They’re not as good, but they’ll do the job.

You’ll also need a pie crust, and you can buy this one or make it from scratch with the recipe below — basically, flour, salt, butter and a splash of water.

You’ll also need sugar, cornstarch (as a thickener,) butter and a pinch of salt. Remember that you’ll need at least two hours to make your pie, especially if making the pie crust at home. The result is well worth it, so let’s get baking!

Raspberry Pie Recipe

Servings: 8

Prep time: 1 hour

Cooking time: 1 hour

Total time: 2 hours

Ingredients:

For the crust:

·      1 ¼ cup all-purpose flour

·      ¼ tsp salt

·      ½ cup butter

·      ¼ cup ice water

For the pie filling:

·      4 cups fresh raspberries

·      1 1/4 cups sugar

·      6 tbsp cornstarch

·      2 tbsp butter

·      1 pinch of salt

Directions:

1.     For the pie crust, combine the flour and salt. Then, mix the butter cut into cubes and the cold water to form a crumbly paste. Cover with film and refrigerate for at least 30 minutes. Roll the dough on a floured surface and use your thumbs to place half the dough in the pie pan or mold.

2.     For the filling, combine the raspberries, sugar, cornstarch, butter and salt and scoop them into the pie mold.

3.     Preheat the oven to 350°F and top the pie with the rest of the rolled dough. Bake for 50 minutes to 1 hour until the crust is golden and allow to cool until manageable before serving.

Notes:

Use strawberries, blackberries, blueberries or any other berry for different pies.