Pi day is upon us and with spring just around the corner, Raspberry Pie is the perfect way to celebrate! I whipped up two raspberry pies in just a few minutes today and they magically disappeared in a few hours.
We have a favorite place in town to get pie ( I use the term “we” loosely) it’s mostly me. Grant will eat pie almost anywhere. Gas station pies, Village Inn, the grocery store. He’s easy to please. I’m a little more choosey when it comes to pie. The pies at Left Fork Grill in SLC are home made. Finding restaurants where homemade pie is made are few and far between. One of my favorite pies at Left Fork Grill is the Raspberry Cream pie. It is heavenly! Just the right amount of tart and sweet and a layer of raspberry filling, topped with fresh whipped cream. Oh my.
The art of making pie
Making pie is a lost art. If you’ve been following ABK for any amount of time, you know I am obsessed with pie. And making pie. And eating pie. And Thanksgiving….I’ll stop now, since Thanksgiving is still 9 months away, but it is seriously my favorite time of the year. Search “Thanksgiving” or “pie” on the right column and you’ll get the picture. In all of my pie making adventures, I’ve never made a Raspberry Pie, so I decided it was time.
Fresh vs frozen berries and a pantry friendly Raspberry Pie
I experimented with frozen raspberries, since fresh raspberries are not easily found this time of year, but fresh will work in this recipe as well. I will say that my recipe for Bountiful Blueberry Pie calls for fresh or frozen blueberries and I like the way it turns out a bit better using frozen blueberries. I suspect it will be the same with this pie. I’ll report back and let you know when raspberries are in season!
This Raspberry Pie is really easy to make. The recipe uses just a few simple ingredients you probably have in your pantry. Sugar, cornstarch, water, a dash of salt, a little butter… Add a few raspberries, and you have the best raspberry pie. In the universe. Oh, and don’t forget the whipped cream.
Research…
After doing a little research, and eating several slices of Left Fork Grill’s Raspberry Cream Pie, I knew I wanted to try to recreate a similar pie at home. It tastes like tart raspberries and a bit of jam all poured into a traditional pie crust and topped with sweetened whipped cream. If there is pie in heaven, I’m pretty sure this pie is served. I tried making this pie two ways. The first was to use 5 cups of frozen raspberries, the second 4 cups of berries. The recipe using 5 cups was a bit more tart, and the filling didn’t set up quite as well as the pie with 4 cups of raspberries. Overall, I liked the flavor a bit better in the 5 cup filling. The pie made with 4 cups of fruit set up more firm and tasted a bit sweeter. Unless you eat the pies side by side, it is difficult to taste the difference. After setting up for several hours the 5 cup Raspberry Pie set up quite nicely, and was my favorite.
Cornstarch vs tapioca
I used cornstarch as a thickener for this pie. I thought about using tapioca, but sometimes tapioca doesn’t break down enough when the fruit is not cooked in the oven, and I didn’t want to cook the raspberries in the pie shell. I made my own pie crust and then blind baked the crust, let it cool and filled it with the cooled raspberry pie filling. I know many people use Jello to thicken their fruit pies, but I’m not a huge fan of Jello and don’t like the added color and flavors. I use a bit of jam to thicken my Fresh Strawberry Pie and it’s our family favorite! Overall, I’m partial to using cornstarch or tapioca to thicken fruit pies, unless it’s apple pie, and then I always use flour.
pie crust. the end.
I’m a firm believer in making my own crust. It takes 10 minutes to make and shape a single crust at most! Don’t be intimidated by crust making. Take a look at this post for a step by step tutorial. You can do this! If you make your own crust, here’s a tip- freeze the crust in the plate (just like pictured above) for 30-45 minutes, and then bake on the bottom of your oven (lowest shelf) for 7-9 minutes at 500 degrees. Make sure to preheat the oven for at least 15 minutes. No shrinkage guarantee. I’ve also included a simple Oreo cookie crust in the note section of the recipe!
I know you’re going to love this recipe. It’s perfect for any time of the year. Holiday time, summer, Valentine’s Day, Pi day, Mother’s Day, Father’s Day, 4th of July… Happy baking.
Raspberry Pie
Ingredients
- 1 cup water
- 1 cup sugar
- dash of salt
- 1/4 cup cornstarch
- 4-5 cups raspberries, fresh or frozen
- 1 tablespoon butter, no margarine
- 1 single pie crust, baked and cooled
Instructions
- Pour the water, sugar salt and cornstarch into a medium size saucepan and whisk together until smooth and no lumps appear.
- Turn the heat to medium high and add 1 cup of raspberries.
- Bring the mixture to a boil. Stir the mixture so the berries do not burn.
- Boil for one minute. The mixture should thick. Taste to make sure the cornstarch is cooked and does not taste pasty.
- Remove from heat. Add 1 tablespoon butter and stir until mixed in.
- Place the remaining 3-4 cups of berries in a medium size bowl. Pour the cooked mixture over the berries in the bowl. Gently fold together.
- Set in refrigerator until cooled, about 30 minutes.
- Pour the mixture into a cooked and cooled pie shell and let sit for 3-6 hours.
- Top with sweetened whipped cream and serve the same day. Store any leftovers in fridge.
Notes
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
Carolynn Scoffield
This has got to be my favorite recipe on abountifulkitchen.com!
When I want to make a desert that’s well loved by everyone, this is it!!
RuthAnne Strong
This is one of my favorite pies! Ever since making it years ago it’s been a holiday staple. The tart from the berries, sweet from the whipped cream and touch of salt from the crust pairs so well all together! Dreamy pie!!!
Julie Call
Love this pie. I love that I can use frozen berries to make this and it still is delicious. YUMMY
Kassie salmon
This pie was even better than expected! I did have a little trouble with it setting up well, but no one cared. It was gone to fast!
RuthAnnE strong
It’s exactly as Si describes! Sweet, tart, heavenly and light! Love this pie and look forward to making it again and again!
Susan
I am not an experienced baker but had a huge raspberry crop this past summer so was looking for recipes for my frozen berries. I made this pie with a pre-made crust (I’ll tackle a pie crust some day) and it tasted amazing.
Si Foster
Hi Susan,
Ooohh! Raspberry Pie straight from the garden! It doesn’t get any better than that! I’m so glad you enjoyed this recipe. Thanks for reading ABK and keep baking! I have a wonderful pie crust recipe for next time…Just click on the name. Best Flaky Pie Crust Enjoy!
xo, Si
Mary Jefferson
Super simple recipe and delicious! This recipe was recommended by a friend who said the same thing.
Si Foster
Thank you Mary! I love raspberries and this is one of my favorite raspberry treats!
XO
Si
Sandy Huppert
The highlight of Thanksgiving is always grandma’s pies, but this year we were home because of the pandemic. I’ve never made a pie from scratch before, I chose this recipe because it used frozen raspberries, since we had raspberries from our garden in the freezer. It was a huge hit with everyone in the family! “Not Grandma’s, but close.”
Si Foster
Thank you Sandy! I’m glad your family loved your first attempt at homemade pie! Next year, you will have to take a pie to Thanksgiving dinner 😉
xo
Si
Jaclyn
Wait, I just made this pie for thanksgiving tomorrow… and then I saw the note that says serve the same day! Oh no! Will it stay good in the fridge? Should i put it in the freezer?
Chris P
Your pie looks beautiful. Do you use a stabilized whipped cream?
Si Foster
Hi Chris, I don’t use a stabilized whipped cream. This recipe gives instructions on how to make the whipped cream I usually serve with pies: https://abountifulkitchen.com/better-than-moms-banana-cream-pie/. Thanks for asking and for reading ABK!
Si
Rachel J
Do you think that this filling could be cooked in the crust as well? My Grandma’s raspberry pie recipe wasn’t passed on to anyone we can find, and all I remember is that the crust was parbaked, the filling was at least partially precooked, then it was all baked in the oven with a top crust. This is the closest I’ve found to my memory of her pie.
Si Foster
Hi Rachel, I haven’t tried cooking the filling in the crust yet. If you partially baked the crust, then added the filling and cooked with a top crust, I’m sure it would turn out great. Just make sure not to over-bake it! Let me know how it turns out for you if you try it. Thanks for sharing and for reading ABK.
xo
Si
Allie
Do you let the pie set up for the 3-6 hours in the fridge or on the counter?
Si Foster
Allie,
The pie will set up best if put in the fridge for 3-6 hours. Thanks for your question!
Enjoy your pie!
xo,
Si
Laura Trumbo
I love this pie, but I make it with a little twist. I use this filling as a topping for a raspberries and cream pie. Somewhat similar to the kneaders version…
I make my trusty all purpose cream pie filling and put it on the bottom and topped it with this raspberry filling. Between the two recipes it makes 2 pies. Super yummy. I use this filling for everything from coconut cream to banana cream, but I think this one is my favorite.
4 cups of heavy whipping cream
2 cups half and half
1 to 1.5 large boxes of instant vanilla pudding
Whip it all together. It can take 5 to 10 minutes to fully whip.
Place in pie shell and cover with raspberry filling. Sooooo good!
Sharon
Made this today with 5 C. fresh raspberries. It was so yummy! Thanks for a quick and easy recipe.
abountifulkitchen
Sharon,
I’m glad you are loving this dessert! It is so perfect for summer.
Thanks for reading ABK!
xo
Si
Etta
Looks awesome! Left Fork uses a very thin layer of cream cheese between the crust and the raspberries. Check it out next time you have a piece.
Chrystal
There is butter in the ingredient list, but not in the instructions. Does it go into the saucepan at the beginning?
abountifulkitchen
Hi Chrystal, Thanks for letting me know! Yes, the butter is added after the mixture is cooked to help with flavor and prevent foaming. thanks so much, I’ll correct the recipe!
xo
Si
Judy
Hi Si,
I’m making this pie today. Where does the 1TBS of butter come in. I see it in the ingredients, but not in the instructions. Thanks!
abountifulkitchen
Judy, Right after the fruit and cornstarch mixture are cooked on stovetop. Adding it now…thanks!
xo
Si