Summer Fresh Raspberry Pie Recipe -
Summer Fresh Raspberry Pie Recipe
  • READY IN hrs

Summer Fresh Raspberry Pie

Recipe by  

"This pie is best with the big, locally grown raspberries you pick yourself. In a pinch, you can make it with frozen."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    1 hr 30 mins


  1. Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
  2. Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
  3. Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
  4. Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
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Reviews More Reviews

May 07, 2014

Nice, quick & easy pie. I could have eaten the whole thing at once! I almost passed it by because other reviews said it didn't set. I had no trouble at all with the sauce setting. Be sure to heat the sauce over medium heat until it thickens in the pan while stirring constantly. Mine took about 4 minutes. Thank you - Love this pie!

Aug 03, 2013

Delicious. The only problem was that we didn't wait until it was cool, so it was runny, but I'm sure that would have resolved itself if we had waited. I love the fresh raspberry taste when only a few of the berries are cooked. I used raw sugar with good results.


8 Ratings

Jun 22, 2014

Made this pie with my homemade crust recipe and fresh picked raspberries. Made according to directions and turned out perfectly. Delicious and fresh, family LOVED it!!!

Aug 17, 2014

Just made this for company and they were asking for the recipe. I was generous with the raspberries using heaping cups and added a little extra sugar to compensate. Topped pie with fresh whipped cream which made presentation a little better and was absolutely the best raspberry pie I've ever eaten.

Jul 30, 2014

Tres magnifique! This recipe is perfect for me. Not-too-sweet, and full of flavour. I did find the raspberry filling a little scanty for a 9" crust... next time I'll do an 8" pie plate to make it seem more full.

Jul 30, 2014

My husband asked for a raspberry pie and I chose this one to try. I used four cups of fresh raspberries from our garden, organic sugar and an organic pie crust. The sauce set up perfectly and the pie was delicious. I'll make this again.

Jul 11, 2014

This was an awesome pie! My son helped me make this. We had no problem with the sauce thickening!! Would make this again and again! The only raspberry pie i will ever make!

Oct 05, 2013

4 stars because I followed the recipe exactly, and the sauce didn't set. The flavor of this was delicious. The sauce not setting was disappointing, but it didn't stop my husband from devouring it.


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  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 21.9 g
  • 7%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 85 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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