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Raspberry Pie I

Rated as 4.62 out of 5 Stars

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

servings 449
Original recipe yields 8 servings (1 - 9 inch pie)

Directions

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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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 449 calories; 21.1 63.7 3.5 15 275 Full nutrition

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Reviews

Read all reviews 119
  1. 148 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 contribut...

Most helpful critical review

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 f...

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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 contribut...

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 pi...

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 f...

I made this pie last night for my husbands' birthday--and he really loved it. I thought it tasted a little like jam, but it was still pretty good. The only thing was that I used frozen raspberri...

I liked this recipe because the pie was not runny at all. I made a raspberry pie the week before with flour instead of the cornstarch and tapioca and it was very runny which make the crust soggy...

Very nice pie. I added a bit of lemon zest to the filling to bring out the raspberry flavour and brushed the top with milk and sprinkled it with sugar. Came out beautifully. Make sure you leav...

This is my go-to pie. I am an avid pie baker, and this pie by far receives the most compliments. Personally I enjoy the tart yet still sweet flavor of this pie, and my recipients have compliment...

This was sooo good! My berries were tart, so I added an extra 1/4 cup sugar. Used frozen pie crusts, but it was still so fresh and wonderful tasting. My husband said to throw all other recipe...

Very tasty recipe, but next time, I'll add less sugar and more cornstarch. Tasted like jam, almost, sooo good, but a little runny. Thanks for the recipe!