The holidays will be here before you know it and today I am participating in a blog hop for all things Thanksgiving food! I’m sharing the recipe for this incredible Raspberry Pie, and yesterday I provided the tutorial for the lattice crust and braided edge, so you are all set to impress your guests with your dessert this year!
Don’t forget to check out the other amazing holiday recipes at the bottom of this post. Here’s a picture to tease you of what’s been included in this blog hop:
I’m a sucker for fruit pies, but if you don’t read my blog regularly, then you don’t know that I hate using fresh fruit for them. Fresh fruit is for snacking, not baking, but if it’s going to go bad, or you have frozen fruit, THAT’S when you make a pie!
I bought a huge bag of frozen raspberries at Sam’s Club for this pie. It’s a better deal than purchasing fresh fruit for your pie, and it all bakes up the same anyway.
Plus, raspberries are my absolute FAVORITE! When I first started blogging I actually posted about a frozen mixed berry pie. Same concept! Frozen fruit can be made into pie any time of year, no matter the season!
I think the bright red of the raspberries is just perfect for the holidays! This pie is sure to get gobbled up and you won’t believe how easy it is to prepare the filling. It’s the crust that takes time making, but homemade is way better than store bought! Enjoy!
Raspberry Pie
Ingredients
- 1 recipe Perfect Pie Crust (link in instructions below)
- 6 cups fresh or frozen raspberries
- 1/2 cup sugar (add more if the berries are especially tart)
- 6 Tbsp cornstarch
- 1 egg whisked, for brushing
- Extra sugar or sugar crystals, for sprinkling on top
Instructions
- Prepare Perfect Pie Crust and divide dough in half. Roll out one half and fit it inside the pie dish, cutting off the excess crust.
Gently toss the raspberries with the sugar and cornstarch in a bowl. Taste the berries and add more sugar and cornstarch if needed. (About 1 Tbsp of cornstarch for each 1/4 cup of extra sugar.) Empty the raspberries into the pie crust shell.
- Roll out the other half of the pie crust and cut 1-inch strips. Weave the strips into a lattice crust. Wet edge of bottom crust and press lattice strips into the edge of the bottom crust firmly. Cut off excess crust. Check out my Lattice Tutorial for step-by-step photo instructions on how to make a lattice top. Optionally, use extra crust to braid an edge for the crust. Attach with a little water, and press firmly to the edge of the bottom crust. (The steps for the braid are also in this tutorial.)
- Lightly brush the crust with a whisked egg and sprinkle the top with sugar.
- Bake at 350 degrees Fahrenheit for 60 to 75 minutes or until the crust is golden and the filling is bubbling in the center; cover with foil if crust gets brown before filling bubbles. Allow pie to cool for the filling to gel.
Recipe Notes
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Here are some other recipes you may want to include in your holiday menu:
Main Dishes 
Maple – Glazed Turkey with Bacon and Sage | Five Heart Home Turkey Tetrazzini w/ Mushrooms and Kale | The Fountain Ave Kitchen Orange Balsamic Glazed Ham | Cherished Bliss Turkey Soup | Carmel Moments Cranberry Stuffed Turkey | Thoughts from Alice
Vegetables
Cauliflower Gratin | Love Grows Wild Creamy Cheese Corn Casserole | Five Heart Home Cranberry Citrus Salad with Goat Cheese and Pecans | Delightful E Made Sautéed French Green Beans | Cherished Bliss
Potatoes 
Potatoes Au Gratin | Yummy Healthy Eats Mashed Sweet Potatoes | Live Laugh Rowe Honey-Cinnamon Roasted Sweet Potatoes | Cooking with Ruthie Cheesy Garlic & Herb Mashed Potatoes | Cherished Bliss
Sides & Breads 
Harvest Grain Rolls | Heather’s French Press Jello Salad | Your Homebased Mom Herb and Cheese Monkey Bread | Five Heart Home Brown Rice | Uncommon Designs
Pies 
Dairy Free Pumpkin Pie | Cooking with Curls Apple Pie Waffles | Club Narwhal Raspberry Pie | Dessert Now Dinner Later Triple Layer Chocolate Pie | I Should be Mopping the Floor Salted Caramel Pumpkin Pecan Pie | Lemon Tree Dwelling
Desserts 
No Bake Brown Sugar Cheesecake w/ Spiced Pears | Baking a Moment Nutella Kahlua Truffles | Kleinworth & Co Pumpkin Cupcakes & Maple Cream Cheese Frosting | Cupcake Diaries Cream Filled Coffee Cake | Tastes of Lizzy T Cranberry Orange Mulled Wine | Wine and Glue Praline Pumpkin Cheesecake | Maison De Pax
heathersfp says
November 12, 2014 at 9:46 AMwithout a doubt my all time favorite pie!!
Amber says
November 13, 2014 at 9:32 AMNice! I’m a berry pie fan as well!
Ann says
November 12, 2014 at 11:56 AMThis looks incredible!
Amber says
November 13, 2014 at 9:33 AMThanks Ann! It was beautiful and delicious, that’s for sure!
Amy | Club Narwhal says
November 12, 2014 at 12:00 PMAmber, that lattice crust is GORGEOUS! I can never get mine to look even. Also, berry pies are the best pies 🙂 This would be gobbled up in a heartbeat at my Thanksgiving table!
Amber says
November 13, 2014 at 9:33 AMThank you so much! I hope you saw my tutorial for the crust: https://www.dessertnowdinnerlater.com/2014/11/lattice-pie-crust-tutorial/
You can do it!
Alessandra @ the foodie teen says
November 12, 2014 at 2:51 PMThat looks seriously stunning! Yum!
Amber says
November 13, 2014 at 9:34 AMThank you Alessandra!
crazyforcrust says
November 12, 2014 at 7:36 PMThis is seriously one of the prettiest pies I’ve ever seen!! LOVE.
Amber says
November 13, 2014 at 9:34 AMThanks Dorothy! It was fun to make!
Samantha @ Five Heart Home says
November 12, 2014 at 7:50 PMWhat a festive addition to the Thanksgiving dessert table, Amber! I love raspberries but I’ve never had them in a pie…I’m going to have to change that soon. 😉 Thanks so much for sharing your yummy recipe at our Thanksgiving Menu Blog Hop!
Amber says
November 13, 2014 at 9:35 AMThanks Samantha! Raspberry pie is so good, I hope you get to try it soon, and thanks for including me in the blog hop!
Allie says
November 12, 2014 at 8:07 PMSo pretty and festive! I’m in love with the color, and that braided edge is just too cute!
Amber says
November 13, 2014 at 9:35 AMYes, the bright red is perfect for the holidays! Thanks Allie!
Ashley | The Recipe Rebel says
November 12, 2014 at 8:29 PMLOVE the looks of this pie! I’ve never had a raspberry pie, but I can just imagine how good it’d be with some ice cream!
Amber says
November 13, 2014 at 9:35 AMThanks Ashley! And it would be PERFECT with vanilla ice cream on top!
Kelly says
November 13, 2014 at 4:35 AMThis pie is gorgeous Amber! The lattice crust is perfect and I love the pretty braided edge! I am drooling over that amazing slice – the raspberry filling is totally calling my name!
Amber says
November 13, 2014 at 9:36 AMThanks Kelly! I try 😉
Jen @ Baked by an Introvert says
November 13, 2014 at 7:51 AMThis pie looks incredible, Amber! I’m on love with that filling and of course that lattice crust is perfect!
Amber says
November 13, 2014 at 9:36 AMThanks Jen! I’m a fruit pie gal, and the color is fun for the holidays 😉
Jessica @ A Kitchen Addiction says
November 13, 2014 at 10:09 AMThis is such a gorgeous pie, Amber! It looks perfect!
Amber says
November 16, 2014 at 5:13 PMThanks so much Jessica!
[email protected] says
November 14, 2014 at 7:28 AMWhat a fun twist on the usual pumpkin and apples pies you see this time of year! I absolutely adore raspberries and the color of this pie is so inviting!
Amber says
November 16, 2014 at 5:22 PMI quite love the pop of red this pie gives! And it’s a nice change of pace for the holidays, for sure!
CakeSpy says
November 14, 2014 at 7:40 AMAbsolutely stunning. And a nice change of pace – a refreshing pie after all that turkey!
Amber says
November 16, 2014 at 5:21 PMThank you! Not a traditional thanksgiving pie, but definitely a tasty one!
Teresa says
November 15, 2014 at 9:00 PMOh, Amber, this pie looks so beautiful. I love the braided crust! It’s so cute.
Amber says
November 16, 2014 at 5:18 PMThank you! I love to play with pie crust!
melissa McNamara says
December 11, 2014 at 10:54 AM2 questions…
1. Do you defrost your frozen berries?
2. I have made a few berry pies in the past, but I find they always are too watery. Does 6 tbls solve this problem??
Amber says
December 11, 2014 at 1:00 PMHi Melissa,
I do NOT defrost my berries. I bake them frozen.
This pie was a little wetter than I typically do because I put more berries in and didn’t up the amount of cornstarch, but I did slice it while still slightly warm for the pictures. The refrigerated leftovers were just fine. I typically do 6 Tbsp of cornstarch per 4 to 5 cups of frozen berries (blueberries or mixed berries, etc). I would up the amount to 7 Tbsp but definitely no more than 8 Tbsp if you want a jellied type filling.
David @ PieAddict says
December 15, 2014 at 1:57 PMAmber – this is definitely on my next to-do list for pie. It not only looks delicious but the recipe is relatively straight forward and simple and perfect for my first attempt at a raspberry pie. I am just coming off having baked my first lattice peach pie and and am ready for the next challenge! I’ll let you know how it turns out and how my #1 taste taster likes it (my 9yr old daughter who has taken an extreme interest and liking into my pie baking hobby!)
Amber says
December 16, 2014 at 10:22 AMHow fun! Love the theme of your blog! I hope it works out wonderfully for you!
melissa McNamara says
December 21, 2014 at 11:21 AMMine is in the oven!!! Can’t wait! It looked so pretty and festive!! Keep you posted
Amber says
December 21, 2014 at 5:53 PMIf you slice it warm, it will be a little runny like my pictures suggest. If you let it cool completely or refrigerate it, the filling should solidify completely. I hope you love it!
Melissa McNamara says
December 22, 2014 at 9:19 AMIt was AMAZING!!! Was a big hit with the family!! I already have requests for next time!!
Thank you for sharing!
Amber says
December 22, 2014 at 4:27 PMYay! That’s great news! So glad you liked it!
Bagaboo says
August 22, 2016 at 4:43 PMEggish, it kinda failed. I guess I shouldn’t have substituted starch with flour… It would me a nice traditional dessert, but it was disgusting and sour 🙁
Amber says
August 22, 2016 at 4:57 PMHi! I’m so sorry for your bad experience! I like to taste my filling before I bake my pie, especially with berries, because some are more tart than others. I can definitely add that tip to the recipe. If it was “eggish,” then you can try and dilute the egg with some water (maybe 1 Tbsp), or leave it out altogether. The egg wash just browns the crust a bit more. I also prefer cornstarch to thicken my fillings, but you can feel free to stick with flour if that’s what you prefer. Sorry again!
Mike J says
April 4, 2017 at 11:14 PMMade this for the first time today! Never tried a braided edge before. I think it came out pretty good!
https://www.instagram.com/p/BSfdGIUjfvl/
Amber says
April 6, 2017 at 9:28 AMGreat job! Thanks for sharing!
Britty says
December 16, 2018 at 2:55 AMI used this recipe today. It was the first pie I’ve ever made. The filling wasn’t too runny (I cut the pie after it has cooled for about 2 hours) but I think it could definitely use more sugar. It was a very tart flavour.
Amber | Dessert Now Dinner Later says
December 18, 2018 at 11:22 AMYes, that can happen depending on how sweet/tart the berries are. Next time, try tasting the berries after you mix them with the cornstarch and sugar. You can definitely add more if needed.