Raspberry Pie

Raspberry Pie

 The Spruce Eats / Kristina Vanni

  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: Serves 8

When fresh raspberries are in peak season, it's time to embrace the bounty of summer. In the United States, raspberries are typically best during the month of June in the south and in July in the north. However, they can be harvested all the way up until the first freeze in the fall! Do not wash fresh berries until you are ready to use them. Washing them makes them more prone to spoiling.

This easy summer pie is filled to the brim with gorgeous ruby red raspberries, then topped with a flavorful cinnamon crumble. The secret to the filling is tapioca, a product derived from a root vegetable called cassava. Minute tapioca has been par-cooked, dried and crushed into granules. It is often used for thickening pie filling and it is especially effective for use in berry pies. Once tapioca is cooked it stays gelled and won't break down or turn cloudy. It also will hold its shape at room temperature, making it the best choice in this preparation rather than using flour, cornstarch, or gelatin as a thickening agent.

Dust the pie with with powdered sugar just before serving; each slice can be garnished with a dollop of whipped cream and a sprig of fresh mint as well. It is the perfect dessert for summertime picnics and potlucks or even for a Fourth of July bash.

Ingredients

  • 1 1/3 cup sugar (divided)
  • 2 tablespoons minute tapioca
  • 4 cups fresh raspberries
  • 1/2 cup flour
  • 1 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter (cold, cut into cubes)
  • 1 (9-inch) pastry shell (unbaked)
  • Garnish: Confectioners’ sugar
  • Garnish: Whipped cream
  • Garnish: Fresh mint (optional)

Steps to Make It

  1. Gather the ingredients. Preheat oven to 450 F. 

    Raspberry Pie ingredients
     The Spruce Eats / Kristina Vanni
  2. Combine 2/3 cup sugar with the tapioca and gently mix with the raspberries. Allow to sit for 15 minutes. 

    Mix the raspberry pie filling
     The Spruce Eats / Kristina Vanni
  3. Combine the remaining 2/3 cup sugar with the flour and cinnamon.

    Mix the crumble topping
     The Spruce Eats / Kristina Vanni
  4. Cut in the butter with a pastry blender until the mixture is crumbly. 

    Cut in the butter for the topping
     The Spruce Eats / Kristina Vanni

    Tip

    • If you don't have a pastry blender, you can also cut cold butter into a flour mixture by using two table knives in a criss-cross manner. Continue until the mixture has achieved the texture of a coarse meal.
  5. Spread berry mixture in the prepared, unbaked pie shell. 

    Add raspberry filling to pie
     The Spruce Eats / Kristina Vanni
  6. Cover the berries with the crumb topping.

    Top raspberry filling with crumble topping
     The Spruce Eats / Kristina Vanni
  7. Bake for 10 minutes. Reduce heat to 350 F and bake another 30 minutes, or until crust and topping are golden. 

    Bake the Raspberry Pie
     The Spruce Eats / Kristina Vanni
  8. Allow pie to cool completely. Dust with confectioners’ sugar and serve with whipped cream.

    Raspberry Pie
     The Spruce Eats / Kristina Vanni
  9. Garnish with fresh mint if desired. Enjoy!

Recipe Variations

  • Prepared unbaked pie shells are available in your grocer's freezer. Simply thaw according to package directions before use.
  • You can also use a ready-made refrigerated pie crust for this recipe. Thaw and unroll according to package directions and crimp the edges as desired.
  • You could also make your own homemade pie crust for this recipe.

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