Classic Raspberry Pie

This pie uses fresh raspberries and a flaky crust made with lard. A classic recipe just like grandma used to make!

Fresh baked fruit pie with a slice removed

Anytime that berries are in season, I am quick to make a fruit pie. Raspberry pie has that wonderful combination of sweet and tart flavors.

This recipe is very similar to my blueberry pie recipe with the only difference being a little more sugar and a hint of cinnamon. Serve this warm with a scoop of vanilla ice cream for one amazing dessert.

A close up picture of a pie.

The photos may look like the filling is runnier than you might like. We like to have our fruit pie while it is still warm, and therefore it was still runny, as it had not set yet. If you leave this pie to fully cool, it will set perfectly and will not be runny at all!

I use tapioca as my thickener and setting agent, but I blitz it in a blender for a minute or so to grind it more like a powder or flour. I prefer this over corn starch.

Rinse the fresh raspberries in a colander.

It is possible to use frozen raspberries in this recipe, but there is nothing like fresh berries. Give the raspberries a quick rinse before tossing with the sugar and tapioca. It worked great!

The pie filling spread evenly on the bottom crust.

Toss the fresh raspberries with the sugar, tapioca and lemon juice. Be gentle so that the raspberries stay whole and do not get crushed. Pour them into the pie shell and dot with butter.

The top crust with crimped edges and four slits on top.

Make sure to run a wet finger along the rim of the bottom pie crust, as this helps it to seal to the top pie crust. Pressing down with two fingers to make a scalloped edge on the crust is great for the seal and it looks nice as well!

Cut a few slits in the top of the pie so that air can escape.

Fresh baked pie right out of the oven.

I love raspberries and have made many different recipes featuring these delicious tart berries. Here are some other great raspberry recipes.

A close up of a sliced pie.

Raspberry Pie

5 out of 5
2 reviews
Traditional country pie pastry made with lard and a filling made of fresh raspberries, sugar, tapioca and lemon juice. Flaky, tender and delicious.
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8


Pie Crust

  • 2 1/4 cups flour
  • 1 tsp salt
  • 1 cup lard , or shortening
  • 1 egg
  • 1 tbsp vinegar
  • 2-4 tbsp water


  • 4 cups raspberries
  • 1 cup sugar
  • 3 1/2 tbsp tapioca
  • 1/2 tsp cinnamon
  • 1 tbsp lemon juice
  • 4 tbsp butter

Extra Ingredients

  • 2 tbsp cream


  • In a large bowl, whisk together the flour with the salt. Use a pastry blender to cut in the lard until it is a coarse meal consistency. In a small bowl, whisk the egg with 1 tbsp vinegar. Stir into the flour mixture. Add 2-4 tablespoons of water, one tablespoon at a time, to the pie dough. The dough should come together but not be too wet. Gather into a ball, cover with plastic wrap and place in a fridge to chill for at least half an hour.
  • Roll out half of the pie pastry and lay out in pie plate. Make sure there is enough pastry to have it hang over the edge of the pie plate rim. Press down on all the edges and corners to make sure there are no air pockets. Use a knife to trim any off the pastry that is hanging over the rim of the plate.
  • Blitz the tapioca in a blender to grind it fine, almost like flour.
  • Mix together the raspberries, sugar, tapioca, cinnamon and lemon juice so the raspberries are well coated.
  • Pour the raspberry mixture into the pie shell. Dot with butter.
  • Roll out the top pie shell. Dip a finger in a little water and run it along the rim of the bottom pie shell. This helps the top crust stick and seal to the bottom.
  • Lay the top shell on top of the pie. Use a knife to trim any overhanging pastry.
  • Use two fingers to press on the rim pf the pie. Press down with the two fingers and push them together. this creates the scallop design on the rim of the pastry.
  • Use a pastry brush to brush cream on the top of the pie.
  • Cut 3 or 4 slits into the top of the pie.
  • Preheat oven for 425F. Bake for 15 minutes. Lower heat to 375F and bake 25 minutes more.
  • Cool on a wire rack for 30-45 minutes before serving.


Per serving:

Calories: 573kcalCarbohydrates: 64gProtein: 5gFat: 34gSaturated Fat: 11gCholesterol: 40mgSodium: 347mgFiber: 5gSugar: 28g

Nutrition Disclaimer

Traditional country pie pastry made with lard and a filling made of fresh raspberries, sugar, tapioca and lemon juice. Flaky, tender and delicious.


Fresh baked fruit pie with a slice removed

Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

Leave a comment

Recipe Rating


  • I just now got this recipe. And I am going to bake it very soon .
    Thanks for sharing this with me..
    This will be my first taste of this kind of pie.

    • Reply
  • I am considering making a blueberry raspberry pie awesome combo ,would you use 1/2 & 1/2 for quantities of berries ?

    • Reply
  • Can frozen raspberries be used in this recipe?

    • Reply
    • Yes, I have used frozen. It does come out a little runnier than with fresh.

      • Reply
  • It’s in the oven now. I got exactly 4 cups of raspberries out of my garden today so they are super fresh! Thank you for the recipe. I’ll let you know how it turns out.

    • Reply
    • Sound so good I remember raspberry pies my mom made when I was a kid ,today I am making a couple also with blueberry lovely combination .
      ENJOY lol

      • Reply
  • I guess I am a novice baker, anyways what is the 2 tbsp cream? Like heavy whipping cream, what exactly is this ingredient? Thank

    • Reply
    • Because it is brushed on the top to give it a glaze on the top, the kind of cream does not matter as much. I have used whipping, table and half and half and it has all turned out fine. I tend to use whatever I have in the fridge. Hope that helps!

      • Reply
  • 5 stars
    You are really baking some exceptional looking pies… this is another beauty!!

    • Reply

Subscribe to the newsletter and never miss a recipe!