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Our favorite raspberry pie recipes - 10 recipes

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Top Recipe

By CandyH

Rate this recipe 4.4/5 (20 Votes)
Raspberry Pie 1 Picture
Details

  • PIE CRUST
  • 1 blind-baked pie shell
  • 1/2 cup raspberry preserves
  • 1 tablespoon cornstarch
  • CREAM PIE FILLING
  • 2/3 cup sugar
  • 4 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 2-1/2 cup milk
  • 3 egg yolks, lightly beaten in a separate bowl
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • TOPPING
  • 1 pint fresh raspberries, washed, dried
  • 1/2 cup semi-sweet chocolate chips
  • 3 tablespoons shortening (solid, not oil)

See this recipe

The custard-like filling is wonderful in this pie

Top rated Raspberry pie recipes

By

This is a super delicious fruit pie for any time of the year

  • CRUST
  • 1 1/2 cups crushed vanilla wafers, about 45 wafers
  • 1/3 cup chopped pecans
  • 1/4 cup butter, melted
  • FILLING
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup confectioners' sugar
  • 2 tablespoons orange liqueur
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped
  • TOPPING
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 2 1/2 cups fresh or frozen raspberries, divided
4.5/5 (18 Votes)

By

Show off your baking skills with a simple, homemade Very Raspberry Pie

  • RASPBERRY TOPPING
  • 6 cups fresh raspberries, divided
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • CREAM FILLING
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup whipped topping
  • 1 cup confectioners' sugar
  • 1 graham cracker crust (9 inches)
  • Fresh mint, optional
4.5/5 (21 Votes)

By

Impress your friends and family with your own homemade pie! This Raspberry Pie recipe breaks down each step of how

  • RASPBERRY FILLING
  • 2 pints raspberries
  • 6 tablespoons corn starch
  • 1 cup sugar
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon cinnamon
  • 1/2 Teaspoon Ground Cloves
  • Flakey Cinnamon Crust
  • 2 Cups Flour
  • 1 Cup Butter, very cold
  • 6-8 Tablespoons of Ice Water
  • 2 Teaspoons Sugar
  • 1/2 Teaspoon Salt
  • 3/4 Teaspoon Cinnamon
4.4/5 (14 Votes)

By

Let dessert be refreshing with a slice of this Raspberry Rhubarb Pie

  • 1 1/3 cups sugar
  • 1/4 cup quick-cooking tapioca
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups rhubarb, chopped 1 inch pieces, fresh or frozen, thawed and drained
  • 1 cup unsweetened raspberries, fresh or frozen
  • Pastry for a double-crust pie (9 inches)
  • 2 teaspoons butter
4.2/5 (23 Votes)

By

This recipes from Everyday Rachael Ray magazine and is definitely a keeper in everyone's kitchens

  • FOR THE CRUST:
  • 3 cups frozen (or fresh) raspberries (1 pound)
  • 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
  • 1/2 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • FOR THE CUSTARD:
  • 3 large eggs
  • 3/4 cups sugar
  • Zest and juice 2 lemons (about 1/4 cup juice)
  • 1/4 cup flour
  • Confectioners’ sugar, for dusting
4.2/5 (84 Votes)

By

Raspberries are sweet and delicious, with that little bit of tartness that is perfect in a dessert

  • PIE CRUST:
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 egg, lightly beaten
  • 3 tablespoons cold water
  • 1 tablespoon white vinegar
  • FILLING:
  • 1 1/3 cups sugar
  • 2 tablespoons quick-cooking tapioca
  • 2 tablespoons cornstarch
  • 5 cups fresh or frozen unsweetened raspberries, thawed
  • 1 tablespoon butter
  • TOPPING:
  • 1 tablespoon 2% milk
  • 1 tablespoon sugar
4.6/5 (15 Votes)

By

The perfect, old-fashioned raspberry pie

  • Crust:
  • 3 cups flour
  • 1 cup lard (can use shortening, but lard makes it more flaky)
  • 1 tsp salt
  • 1 egg
  • 1 tbsp vinegar
  • very cold water, about 1/4 cup
  • Filling:
  • 3/4 cups raspberries (3 - 6oz packages)
  • 1 1/4 cup sugar
  • 4 tbsp flour
  • 1/2 tsp cinnamon
  • 2 tbsp butter
4.5/5 (17 Votes)

By

SPREAD raspberry jam over bottom of crust

  • 1/4 * 1/4 cup seedless red raspberry jam
  • 1 * 1 prepared 9-inch (6 oz.) shortbread crumb crust
  • 1/2 * 1/2 pint (about 1 cup) fresh red raspberries, divided
  • 4 * 4 ozs. cream cheese, softened
  • 1 * 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 * 2 pkgs. (about 3.4 oz. each) lemon instant pudding and pie filling mix
  • * Grated peel of 1 lemon
  • 1 * 1 container (8 oz.) frozen whipped topping, thawed, divided
  • * Additional grated lemon peel (optional)
3.2/5 (31 Votes)

By

Stir together sour cream and egg yolks

  • 1 3/4 cup sour cream
  • 3 egg yolks
  • 1 1/2 cups sugar
  • 1/4 cup flour
  • 1-3 oz raspberry jello
  • 4 cups strawberries
0/5 (0 Votes)

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