There's something undeniably comforting about a homemade Double Crust Raspberry Pie—flaky, golden pastry encasing a bubbling, sweet-tart raspberry filling. Whether you’re reminiscing about childhood summers or searching for easy raspberry desserts to impress guests, this pie is a must-bake. Best of all, it works with fresh or frozen raspberries, so you can enjoy it year-round!
The secret to a truly memorable raspberry pie lies in its crust. A flaky, golden double crust creates the perfect contrast to the soft, juicy filling—and getting it just right takes a bit of technique. Start with very cold butter and ice water, which help create steam pockets during baking for that signature flakiness. Use a pastry cutter or food processor to cut the butter into the flour until the texture resembles coarse crumbs, then handle the dough as little as possible once liquid is added.
After forming your dough into discs, chilling is non-negotiable—30 minutes (or more) in the fridge helps relax the gluten and keeps the butter solid, preventing shrinkage and tough texture. Roll the dough out on a lightly floured surface, turning it frequently to maintain an even circle. For the top crust, don’t forget to add slits or decorative cut-outs to allow steam to escape, preventing sogginess or bursting.
Nothing ruins a fruit pie faster than a soupy, runny filling. That’s where thickeners come in—and cornstarch is a top choice for berry pies like this one. Raspberries are high in moisture and can break down quickly under heat, releasing a lot of liquid. Cornstarch thickens that liquid without muting the fruit’s natural brightness, and it becomes clear and glossy when cooked, unlike flour which can leave a cloudy, starchy finish.
To avoid clumps, always mix cornstarch with the sugar and other dry ingredients before tossing it with the berries. For fresh raspberries, 1/4 cup of cornstarch usually does the trick. If you’re using frozen berries (which release more liquid), increase the amount to 5 tablespoons. Letting the filling sit for 10 minutes before pouring it into the crust also gives the starch time to begin absorbing moisture.
This double crust raspberry pie pairs beautifully with vanilla ice cream or whipped cream. For a decadent twist, serve alongside a slice of raspberry cream pie or raspberry custard pie to create a delightful raspberry-themed dessert spread!
If you're in the mood for something similar but less involved, try a raspberry cobbler recipe—a simpler way to enjoy that juicy, fruity goodness. Or, for a variation with mixed berries, a razzleberry pie recipe combines raspberries, blackberries, and blueberries for a truly delicious twist.
A pie’s top crust doesn’t have to be plain—think of it as your canvas for a little edible art. A classic lattice crust is not only beautiful but functional, allowing more steam to escape and the filling to bubble evenly. To make one, simply cut your rolled-out dough into even strips (about ½ to ¾ inch wide) and weave them over the filling. Brush with egg wash for a golden finish and sprinkle with coarse sugar for sparkle and crunch.
Braided edges are another lovely touch. Roll three thin strips of dough and braid them like hair, then press them gently along the rim of the pie. If braiding feels too advanced, try using small cookie cutters to create hearts, leaves, or circles from the top crust. Overlap them slightly in a spiral or circular pattern for a rustic, handcrafted look that still vents the pie properly. These small touches make your raspberry pie stand out visually while still delivering big flavor.
One of the joys of raspberry pie is its versatility—you can adapt it easily to match the season or suit your preferences. For summer, try a mixed berry pie using a combination of raspberries, blueberries, and blackberries. This "razzleberry" twist offers layered flavors and a pop of color. In early autumn, consider raspberry-apple pie, where thin apple slices add a tender bite and mellow sweetness that balances the tangy berries.
If you’re baking in winter or want a more decadent version, stir in a handful of chocolate chips or chunks into the filling for a raspberry-chocolate surprise. Almond lovers can enhance the crust or filling with a splash of almond extract, while a tablespoon of orange or lime zest brightens everything up and adds citrusy depth.
For a grown-up twist, add a tablespoon of Chambord (raspberry liqueur) or Grand Marnier to the filling—just reduce other liquids slightly to keep the texture firm. These easy variations turn a classic into something personal and unforgettable.
A soggy pie bottom can ruin all your hard work—but with the right methods, you can ensure a crisp, sliceable crust every time. First, use a metal or glass pie dish; these conduct heat better than ceramic, helping the bottom cook evenly. Second, preheat your oven thoroughly and consider placing your pie dish on a hot baking sheet (set in the oven during preheating) to give the bottom crust a head start.
Blind baking—partially baking the bottom crust before adding the filling—is an option, though less common with double crust pies. Instead, many bakers use a light dusting of flour or a thin layer of ground nuts or breadcrumbs in the bottom crust before filling it. This forms a barrier and absorbs some of the initial moisture.
Lastly, resist the urge to slice into the pie too soon. Letting it cool for at least 2 hours allows the filling to thicken and set, keeping the crust crisp and preventing runny slices.
Once baked, a double crust raspberry pie can keep its flavor and texture for days—if stored properly. For short-term storage (up to 2 days), simply cover the pie loosely with foil or a clean tea towel and leave it at room temperature. This helps preserve the crust’s crispness without softening it from condensation.
If you need to store the pie longer, refrigerate it after 2 days. Use plastic wrap or foil to cover the pie, and keep it on a flat plate to avoid damage. Cold temperatures help maintain freshness, but they can make the crust less crisp—so for best results, warm refrigerated slices in a 350°F oven for 10–15 minutes before serving.
Want to save your pie for future cravings? Raspberry pie freezes beautifully. Once completely cooled, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. To serve, thaw in the fridge overnight and reheat in the oven to restore its just-baked flavor and texture.
Absolutely! If you're making raspberry pie with frozen raspberries, don’t thaw them before using. Just add an extra tablespoon of cornstarch to help absorb excess moisture.
A traditional butter crust works beautifully, but if you prefer something different, a shortbread crust (often found in fresh raspberry desserts) or even a graham cracker crust can be used.
Yes! You can prepare the pie up to a day in advance and store it at room temperature. Alternatively, bake and freeze for up to 3 months.
Warm slices in the oven at 350°F for 10 minutes or enjoy chilled. Perfect after one of your easy dinner recipes!
