Easy Raspberry Pie
This raspberry pie is the perfect balance of sweet and tart. The filling is nice and thick and packed with fresh raspberries. It’s quick & easy to prepare and has only 6 ingredients!
Easy to make – This pie is ready for the oven in less than 10 minutes. All you have to do is toss together 4 filling ingredients, pour it into your pastry-lined pie plate, dot with butter, and cover with the top pie crust.
Loaded with raspberries – This pie is filled with 5 cups of fresh raspberries so it’s the ultimate raspberry lover’s dream.
Perfect for any occasion – With its gorgeous crimson red filling, this pie is perfect for any occasion or gatherings like Valentine’s (or Galentine’s), Mother’s Day, or a special brunch. Bake on the lower third of the oven – This helps the bottom bake evenly with the top crust.
Bake the pie on a cookie sheet – This prevents the filling from spilling and burning onto the bottom of your oven. It also helps brown and crisp up the bottom crust.
- 1 box store-bought refrigerated pie crust (or homemade)
- 5 cups (24oz) fresh raspberries (see notes if using frozen*)
- 3/4 cup (150g) granulated sugar
- 4 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tbsp butter cut into cubes