Simple and quick raspberry pie recipe made with frozen raspberries. This pie is packed with flavor and is perfect for serving during the holidays or for a delicious family dessert.
This raspberry pie is so flavorful and simple that I make it multiple times a year. It’s one of my holiday favorites but I’ll make it year round too.
It works equally well with home frozen berries or store bought so bookmark or pin this recipe because you will want to make it again and again.
With just a handful of common ingredients you’ll will be amazed with the great flavor. And you can use homemade or premade pie crust making it the perfect recipe for when you don’t have time to make your crust from scratch.
How to Bake Raspberry pie using Frozen Raspberries
This recipe yields one raspberry pie, but you can simply double your ingredients for two. Prep will only take you about fifteen minutes and bake time is a little over a half an hour.
Equipment is minimal too! All you’re going to need is a 9″ pie pan and a medium sized saucepan.
Note: If you make a homemade pie crust, you’ll need the ingredients and equipment noted in your recipe. And remember to make a bottom and a top crust. If you are looking for a good homemade crust recipe, this is one of my favorites.
Related Recipe: Strawberry pie with frozen strawberries
Since we are using common baking ingredients you likely have everything you need on hand already. But just in case you are out of anything, you will find substitution options below.
When adding your frozen raspberries, make sure to add the entire contents as any frozen juices will add to the flavor of your filling.
And when you are preparing your top crust, you can use a solid or lattice style top crust. Both work well so it’s completely up to which you prefer.
Related Recipe: Cherry pie from frozen cherries
Raspberry Pie Ingredients
- Frozen Raspberries
- Pie Crusts
- Granulated Sugar
- Unsalted Butter
- Lemon Juice
Substitutions and Alternatives
Keep in mind that subbing ingredients can alter the final flavor or texture of your pie, but if you are in a pinch, there are alternatives you can use if you’re out of certain ingredients.
Cornstarch: Cornstarch is a thickener and it prevents our raspberry filling from being too runny. So if you are out of cornstarch you will want to use another thickener. Some options include all-purpose flour, arrowroot powder (gluten free), cassava flour (gluten free), and unflavored gelatin. Use a 1:1 ratio when subbing in for cornstarch.
Unsalted Butter: Butter provides flavor and some thickening to our pie. If all you have is salted butter, it can be used, but you will want to omit any added salt. You can also use ghee, shortening, or even lard in this recipe. While I don’t recommend using margarine, if it is all you have available it can be used.
Lemon Juice: Lemon juice provides acidity to our filling which heightens all the other flavors. While you can leave it out if you don’t have any, I recommend using a 1:2 ratio of an alternative such as lemon zest, white distilled vinegar or even buttermilk.
Related: Lemon juice vs lemon zest
Granulated Sugar: Granulated sugar provides our pie with the perfect amount of sweetness. If you are all out you can use an alternative sweetener. Some options are coconut sugar, brown sugar, or cane sugar.
Once all your ingredients and equipment are gathered it’s time to get baking!
Keep in mind that stovetop and oven temperatures do vary, so keep an eye on your pie while cooking and baking and adjust times as necessary.
Related Recipe: Blueberry pie with frozen blueberries
If you are planning to make your own crust I recommend preparing both crusts before beginning your raspberry filling.
Step 1: Preheat your oven to 350 degrees
Step 2: In your saucepan, add entire contents of frozen raspberries, cornstarch, granulated sugar, and lemon juice.
Step 3: Gently stir mixture until your raspberries are evenly coated.
Step 4: Cover saucepan and bring to medium low heat. Cook mixture for approximately 15 minutes, stirring occasionally to avoid burning on the bottom.
Step 5: Increase heat to medium high and remove lid from saucepan.
Step 6: Stirring constantly, continue to cook filling until it has reached desired thickness. This should take about 5 minutes.
Step 7: Turn off heat and set saucepan aside.
Step 8: Using one pie crust, line pie pan and remove excess crust from the edges.
Step 9: Add raspberry pie filling to crust lined pie pan. Add butter slices evenly across top of your pie filling.
Step 10: Add second pie crust on top of your pie. Pinch edges together using your fingers and cut slits in the top for ventilation.
Note: If using a lattice top crust add it and pinch edges together.
Step 11: Cover edges of your crust with aluminum foil. This will prevent them from burning.
Step 12: Bake your pie in preheated oven for 35-40 minutes.
Note: Your pie is done baking when your crust is golden brown and your filling is bubbling up.
Step 13: Carefully remove pie from oven and cool on a wire rack.
Step 14: Serve pie warm and enjoy!
Raspberry Pie With Frozen Berries
- 1 9" pie pan
- 1 Medium Saucepan
- Aluminum foil to cover crust edges while baking
- 6 Cups Frozen Raspberries
- 2 9" Pie Crusts
- 1 Cup Granulated Sugar
- 1 Tbs Unsalted Butter
- ½ Cup Cornstarch
- 1½ tsp Lemon Juice optional
- 1 Pinch Salt omit if using salted butter
- Preheat your oven to 350 degrees
- In your saucepan, add entire contents of frozen raspberries, cornstarch, granulated sugar, and lemon juice
- Gently stir mixture until your raspberries are evenly coated
- Cover saucepan and bring to medium low heat. Cook mixture for approximately 15 minutes, stirring occasionally to avoid burning on the bottom
- Increase heat to medium high and remove lid from saucepan
- Stirring constantly, continue to cook filling until it has reached desired thickness. This should take about 5 minutes
- Turn off heat and set saucepan aside
- Using one pie crust, line pie pan and remove excess crust from the edges
- Add raspberry pie filling to crust lined pie pan. Add butter slices evenly across top of your pie filling
- Add second pie crust on top of your pie. Pinch edges together using your fingers and cut slits in the top for ventilation
- Note: If using a lattice top crust add it and pinch edges together
- Cover edges of your crust with aluminum foil. This will prevent them from burning
- Bake your pie in preheated oven for 35-40 minutes
- Note: Your pie is done baking when your crust is golden brown and your filling is bubbling up
- Carefully remove pie from oven and cool on a wire rack
- Serve pie warm and enjoy!
- You can thicken your filling by slowly stirring in more cornstarch or thin it by adding water.
- Top your raspberry pie with ice cream or whipped cream just before serving.
- Store you pie by covering it tightly for up to three days at room temperature or five days in your refrigerator.