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Homemade Raspberry Pie

Homemade raspberry pie with a buttery, flaky double crust and a sweet-tart raspberry filling thickened with cornstarch for jammy, bubbling results. Follow simple vent or lattice topping steps for a golden crust and sliceable filling after a 2-hour cooling rest.
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Prep Time 20 minutes
Cook Time 50 minutes
resting 2 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated pie crusts
  • 2 refrigerated pie crusts
Raspberry filling
  • 5 cup fresh or frozen raspberries
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 1 tbsp lemon juice
  • 0.25 tsp salt
Topping and sealing
  • 1 large egg beaten, for egg wash
  • 1 tbsp coarse sugar for topping

Equipment

  • 1 sheet pan
  • 1 9-inch pie dish

Method
 

Prepare crust
  1. Preheat the oven to 400°F. Press one pie crust into a 9-inch pie dish.
Make raspberry filling
  1. Toss the raspberries with granulated sugar, cornstarch, lemon juice, and salt until evenly coated, with the berries visibly slick and thickly coated.
Assemble the pie
  1. Pour the raspberry filling into the prepared crust, spreading it evenly so it reaches the edges.
Add top crust
  1. Top with the second crust in a whole-and-vent style or a lattice pattern, then crimp the edges to seal the pie and show clear vent lines or a lattice grid.
Egg wash and topping
  1. Brush the top crust with egg wash and sprinkle with coarse sugar, creating a glossy, sparkly surface.
Bake and cool
  1. Bake for 45–50 minutes at 400°F, until the crust is golden and the filling is bubbling at the vents or through the lattice.
  2. Cool for at least 2 hours before slicing so the filling sets and thickens to a sliceable texture.

Notes

For the thickest, cleanest slices, let the pie cool fully (at least 2 hours) before cutting; the cornstarch needs time to gel. Store covered in the refrigerator for up to 4 days. Freezing is not recommended because the filling and crust texture can soften after thawing. For a lighter option, use a reduced-fat refrigerated pie crust if you want a slightly lower-fat version while keeping the same filling.