Raspberry Pie I

Raspberry Pie I

Susan 0

"With black raspberries being fresh, I have made 2 of these pies this week."

Ingredients {{adjustedServings}} servings 449 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 63.7g
  • 21%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
  2. Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
  3. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.
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Reviews 94

  1. 118 Ratings


Okay, here's the deal. One of the best, most simple raspberry pie recipes I've come across. A couple of things to share with you. First, I've read about "watery" pies. One thing that contributes to that, would be the ripeness of the raspberries (more moisture). Another thing, would be the amount of water that might be left upon washing them. If they are not thoroughly dry, that moisture (along with additional water used in the recipe), might make for a more "watery" pie. I used 4 tabelspoons of water (instead of 6) because my berries were still wet from washing. I also added an additional tablespoon of tapioca. As far as tartness, that I've seen people mentione...again, it's the ripeness of the berries and it's hard to tell if you're buying them in the store and can't taste them. So try a berry before making the pie at home. If it's too tart for your liking, add more sugar than the recipe requires. I added an additional 1/4 cup (total 1-1/2 cups). I also brushed the crust with egg white ~ yummm....a perfectly golden crust! This was awesome ~ the whole pie gone in two days (with just two people ~ yikes!)

Mariah Long

This pie was a big hit!! Ate while still hot in the middle, and not at all runny. I followed the directions pretty close. I used 2 bags of thawed raspberries and thawed deep dish double crust pie shells. I used 2 heeping Tbl sp of the tapioca and mixed it with 4 Tbl sp of the juice from the berries. Drainded the berries and added to the tapioca. I mixed 1 and 1/8 C sugar with the corn startch and cut in the butter until crumbly. Gradually folded in with the berries and poured into a the bottom pie plate that I already prepped in the oven for a few min. Put the other crust on top cut out some holes and brushed with egg whites. I poured some of the remaining sugar over the crust and stuck it in the oven. Cook time was great followed to the second. Will make this pie again and again. No mess no hassle. Keeper!!


I have been baking for 33 years and on numerous occassions have sold my baking at Christmas and other special events. I have NEVER heard of adding water to a fruit pie, but I thought I should follow the recipe as others rated it very high. Made this last night with fresh raspberries and it turned out to be a soupy mess! Husband and the kids ate it but I couldn't. Don't know if I'll make again or not.