This recipe for homemade from scratch Raspberry Pie is simply delicious and oh-so easy to make. Whether you choose to use pre-made pie crust or Homemade Pie Crust, this recipe is a complete win. The sweetness of the berries combines with the savory crust, resulting in a delicious no-fail pie.
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Published December 12, 2022
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Cost breakdown for this recipe
Raspberry pie is such a simple recipe that results in amazing flavor and sweetness. By using a from scratch pie crust, you can then cut the cost of the pie and also have more control over ingredients. For instance, if you suffer from allergies or food sensitivities, you can customize the pie to fit your needs.
Personally, having many food allergies, making food from scratch is the only way to keep symptoms under control.
Below is the cost breakdown for each ingredient for this Raspberry Pie recipe.
Raspberry Filling Cost:
4 cups fresh raspberries $6.45
1/3 cup corn starch $0.27
1 cup sugar $0.26
Juice from 1 lemon OR 4 Tbsp lemon juice $0.16
1 egg yolk $0.25
The cost for the ingredients for a raspberry pie is $7.39
Raspberries vary in cost, depending on the time of the year. The cost in summer would be vastly different.
Pie Crust Cost:
1 cup butter $1.64
1/2 tsp salt $0.01
2 2/3 cups flour $0.45
The total cost for this pie crust is $2.10, which makes three pie crusts.
To make a raspberry pie from scratch, the total cost is $8.09.
All of these ingredients came from our local ALDI in 2022.
Homemade Pie Crust Recipe
1/2 tsp salt
2 2/3 cups flour
1/2 cup ice cold water
1 cup cold butter
1. Cut the butter into 1/4-inch cubes, then add the butter to the bowl of the food processor.
2. Secondly, combine flour and salt in the bowl of a Cuisinart Food Processor.
3. Turn the food processor on until the flour and butter blend and become coarse crumbles.
4. Add 1/4 cup ice cold water and then add a little at a time until the water is fully incorporated, and the dough does not stick to the sides of the bowl.
5. Separate this dough in three parts for three crusts and then place each in a plastic bag. Then close the bag and using your hands, form the dough into a flat hockey puck, let them rest for 1-hour in the fridge.
6. Take the pie crust out of the fridge and then roll out the crust on a well-floured surface with a rolling pin. I roll it down once or twice in a direction then spin the crust in a clockwise rotation to get it into a large square or circle shape.
7. Place the rolling pin in the middle of crust and flip one side over the top to carry it onto the pie pan, this is much easier than doing it with just your hands.
8. Flute the edges or make a design with the prongs of a fork. To make the edges, for example, I used my thumb and pointer finger to pinch the edges.
Recipe
Ingredients
1 Homemade Pie Crust
4 cups fresh raspberries
1/3 cup corn starch
1 cup sugar
1 tsp Homemade Vanilla Extract
Juice from 1 lemon
1 egg yolk
Directions
1. Firstly, rinse the raspberries in a sink colander, then pour them out onto layers of paper towel to dry the water off of the berries.
2. Prepare the pie crust in the pie plate, and then set aside.
3. In a medium bowl, mix the raspberries and cornstarch together until completely covered.
4. To the raspberries, add sugar and then mix well.
5. Add 1 tsp Homemade Vanilla Extract to the bowl and then mix well.
For my recipe for a homemade vanilla extract, click the link below!
6. Add the juice of 1 lemon to the raspberries, stir well, and then set aside.
7. Preheat the oven to 400 degrees Fahrenheit.
8. Fill the pie crust with the raspberry filling ingredients, using a spatula to then spread the filing through the crust.
9. If desired, place ribboned pie crust pieces over the top in a lattice design.
10. Beat 1 egg in a small bowl, and then use a basting brush to brush the egg onto the crust.
11. Finally, sprinkle the top of the pie with sugar and then place the Raspberry Pie into the oven and bake for 40 minutes.
If using a pie crust shield, place it on the pie for the first 10-15 minutes of baking and then remove it with a potholder and continue baking the pie.
Remove the Raspberry Pie from the oven and then let it rest to cool, allowing the juices to firm up.
Finally, slice and serve with whipped cream and enjoy!
~Monica
Homemade Raspberry Pie Recipe
Raspberry Pie
Equipment
- 1 9-inch Pie Plate
- Basting Brush
Ingredients
- 1 Pie Crust
- 4 cups Raspberries fresh
- 1/3 cup Corn Starch
- 1 cup Sugar
- 1 tsp Vanilla Extract
- 1 Tbsp Lemon Juice
- 1 Egg Yolk
Instructions
- Rinse the raspberries in a sink colander, then pour them out onto layers of paper towel to dry the water off of the berries.
- Prepare the pie crust in the pie plate, and then set aside.
- In a medium bowl, mix the raspberries and cornstarch together until completely covered.
- To the raspberries, add sugar and mix well.
- Add Homemade Vanilla Extract to the bowl and then mix well.
- Add the juice of 1 lemon to the raspberries, stir well.
- Preheat the oven to 400 degrees Fahrenheit.
- Fill the pie crust with the raspberry filling ingredients, using a spatula to then spread the filing through the crust.
- f desired, place ribboned pie crust pieces over the top in a lattice design.
- Beat 1 egg in a small bowl, and then use a basting brush to brush the egg onto the crust.
- Finally, sprinkle the top of the pie with sugar and then place the Raspberry Pie into the oven and bake for 40 minutes.
- If using a pie crust shield, place it on the pie for the first 10-15 minutes of baking and then remove it with a potholder and continue baking the pie.
- Remove the Raspberry Pie from the oven and then let it rest to cool, allowing the juices to firm up.
- Finally, slice and serve with whipped cream and enjoy!
Notes
Pie Crust Recipe
Equipment
- KitchenAid Mixer
Ingredients
- 1/2 tsp Salt
- 2 2/3 cup Flour
- 1/2 cup Cold Water 3 ice cubes
- 1 cup Butter cold
Instructions
- Cut the butter into 1/4-inch cubes, then add the butter to the bowl of the food processor.
- Secondly, combine flour and salt in the bowl of a Cuisinart Food Processor.
- Turn the food processor on until the flour and butter blend and become coarse crumbles.
- Add 1/4 cup ice cold water and then add a little at a time until the water is fully incorporated, and the dough does not stick to the sides of the bowl.
- Separate this dough in three parts for three crusts and then place each in a plastic bag.
- Then close the bag and using your hands, form the dough into a flat hockey puck, let them rest for 1-hour in the fridge.
- Take the pie crust out of the fridge and then roll out the crust on a well-floured surface with a rolling pin.
- Roll it down once or twice in a direction then spin the crust in a clockwise rotation to get it into a large square or circle shape.
- Place the rolling pin in the middle of crust and flip one side over the top to carry it onto the pie pan, this is much easier than doing it with just your hands.
- Flute the edges or make a design with the prongs of a fork. To make the edges, for example, I used my thumb and pointer finger to pinch the edges.
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