Raspberry Pie

  • PrepTime: 15 Mins
  • CookTime: 40 Mins
  • TotalTime: 55 Mins


  1. 1 1/3 cup sugar (divided)
  2. 2 tablespoons minute tapioca
  3. 4 cups fresh raspberries
  4. 1/2 cup flour
  5. 1 teaspoon ground cinnamon
  6. 4 tablespoons unsalted butter (cold, cut into cubes)
  7. 1 (9-inch) pastry shell (unbaked)
  8. Garnish: Confectioners’ sugar
  9. Garnish: Whipped cream
  10. Garnish: Fresh mint (optional)


  1. Gather the ingredients. Preheat oven to 450 F. 
  2. Combine 2/3 cup sugar with the tapioca and gently mix with the raspberries. Allow to sit for 15 minutes. 
  3. Combine the remaining 2/3 cup sugar with the flour and cinnamon.
  4. Cut in the butter with a pastry blender until the mixture is crumbly. 
  5. Spread berry mixture in the prepared, unbaked pie shell. 
  6. Cover the berries with the crumb topping.
  7. Bake for 10 minutes. Reduce heat to 350 F and bake another 30 minutes, or until crust and topping are golden. 
  8. Allow pie to cool completely. Dust with confectioners’ sugar and serve with whipped cream.
  9. Garnish with fresh mint if desired. Enjoy!


  1. If you don't have a pastry blender, you can also cut cold butter into a flour mixture by using two table knives in a criss-cross manner. Continue until the mixture has achieved the texture of a coarse meal.
  2. Prepared unbaked pie shells are available in your grocer's freezer. Simply thaw according to package directions before use.
  3. You can also use a ready-made refrigerated pie crust for this recipe. Thaw and unroll according to package directions and crimp the edges as desired.
  4. You could also make your own homemade pie crust for this recipe.