Raspberry Pie

A raspberry pie is just fitting for the holidays!  The bright red color is just perfect for the christmas dinner table.

It’s very similar to a blueberry pie, I actually follow the blueberry pie recipe, but has a unique texture.  This recipe is for 2 mini pies, but you can use the same recipe for one large pie.


Serving size: Makes 2 mini pies.



  • 7 cups of raspberries, fresh or frozen
  • 1 1/2 cups + 1 tbsp sugar
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 3 tbsp lemon juice
  • 1/2 stick of butter, cut into small pieces


  • 2 1/2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 2 sticks frozen butter, cut into small cubes
  • 8-12 tablespoons ice water
  • Also a bit of egg wash (mix 1 egg and a splash of water)


Make your Crust (you can always use your favorite store bought pie crust):

  • Add flour, sugar, salt and cubed butter in a food processor.  Pulse about 10-12 times, until the butter is well incorporated.
  • Pour the flour mix out and make a well in the middle.  Add about 6 tablespoons of ice water and lightly mix the flour.  Add more water if needed, until you can form a ball.  Wrap the ball of dough in a plastic wrap and put it in the fridge for about 15 minutes. ** See notes about storing dough.

Make the Pie:

  • Preheat over to 375 degrees.
  • Mix all the filling ingredients and set aside.
  • Butter the pie dishes.  Cut the dough in 4 parts.  Roll out 2 parts into big circles, big enough to cover the bottom of the pie dish by overlapping the edges a bit.
  • Once you’ve lined the pie dishes, pour in the raspberry fillings.  Dot the fillings with butter.
  • Then roll out the remaining 2 portions of the dough and place them over the pies.  You can do any patterns you like.  If you leave it whole, cut a few slits so the steam can get out while cooking.
  • Place the pies in the freezer for 20 minutes to overnight, until the crust stiffens a bit.  ** See notes about freezing pies.
  • Take out the pie and brush the crust with the egg wash.
  • Place the pies on a baking sheet and bake it for 35-40 minutes.  Until the crust is golden brown and the filling is bubbling.
  • Enjoy!!  🙂 🙂 🙂


  1. One of most useful tip about pie crust is, DO NOT OVER HANDLE IT.  Don’t knead it or work it too much.  The more you handle the dough the heavier/tougher it’ll be.  You won’t get the flakiness if you over handle the dough.
  2. Once you’ve made your dough, you can freeze it for up to 6 months.  Just take it out a few hours before and put it in the fridge to thaw.  Right before rolling it out, leave it in room temperature for about 15-20 minutes, for ease of rolling it out.
  3. You can make your pies, stop right before the egg wash, and freeze it for up to 3 months.  When you are ready to bake it, just take it out, brush with the egg wash and put it straight in a oven.  But you’ll have add some cooking time, bake for about 40-50 minutes.


Leave a comment

Your email address will not be published. Required fields are marked *