A classic raspberry pie recipe with a modern twist, using fresh or frozen raspberries and a buttery homemade crust.

Scale

5 cups fresh or frozen raspberries

¾ cup granulated sugar

2 tablespoons lemon juice

Zest of 1 lemon

¼ cup cornstarch

1 teaspoon vanilla bean

½ teaspoon cinnamon

2 pie crusts (for top and bottom)

1 egg yolk + 1 tablespoon milk (for egg wash)

Optional sugar sprinkled on top

Preheat oven to 375°F (190°C).

Mix raspberries, sugar, lemon juice and zest, cornstarch, cinnamon, and vanilla in a bowl.

Roll out bottom crust in a 9-inch pie pan.

Add berry mixture into crust.

Cover with top crust, cut slits or make lattice, crimp edges.

Brush with egg wash and sprinkle sugar.

Place on baking sheet and bake 50–55 minutes.

Cool for 2 hours before slicing.

Use tapioca starch for clearer gel.

Frozen raspberries work as well—no need to thaw.

Keywords: raspberry pie, easy fruit pie, homemade berry pie, best summer pie