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Fresh Raspberry Pie

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Fresh Raspberry Pie Recipe

The intense color and taste of fresh raspberries is highlighted in this simple-to-make pie. A terrific way to enjoy and serve up one of summer's finest flavors.

At a glance

1 pie, 8 to 10 servings
Nutrition information


Choose your measure:


  • 1 1/4 cups King Arthur White Whole Wheat Flour
  • 1 tablespoon buttermilk powder, optional; for tender texture
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 tablespoons shortening
  • 1/4 cup cold unsalted butter
  • 2 tablespoons orange juice
  • 2 to 3 tablespoons ice water


  • 1 1/2 quarts (about 6 cups) fresh raspberries
  • 2 tablespoons fresh lemon juice
  • 1/2 cup water
  • 1 cup sugar
  • 1/3 cup Instant ClearJel


  1. To make the crust: Whisk together the flour, buttermilk powder, sugar, salt and baking powder in a medium bowl.
  2. Add the shortening, working it in until the mixture is evenly crumbly.
  3. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.
  4. Sprinkle the orange juice over the dough and toss to moisten. Add ice water a tablespoon at a time, mixing until the dough is cohesive. Grab a handful; if it holds together willingly and doesn't seem at all dry or crumbly, you've added enough liquid.
  5. Turn the dough out onto a lightly floured surface, and shape it into a disk. Roll on its edge along a floured work surface, as though the disk were a wheel, to smooth the edges out. This will result in a rolled-out crust with smooth, rather than ragged, edges. Wrap it in plastic wrap and refrigerate for 30 minutes.
  6. When you're "ready to roll," remove the dough from the fridge. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit.
  7. To blind bake the crust: Preheat the oven to 400°F.
  8. Roll out the pastry for the pie to a 13" circle. Transfer it to a 9" pan, and trim the edges so they overlap the edge by an inch all the way around. Tuck the edges up and under, and flute them. Put the lined pie pan in the refrigerator to chill for 10 minutes.
  9. Line the crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove the foil or parchment with the weights or beans. Return the crust to the oven for 10 to 20 more minutes, until it's golden brown all over. If the edges of the crust start becoming too brown, cover them with a pie shield, or strips of aluminum foil. Remove the crust from the oven and cool completely.
  10. To make the filling: Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice and water.
  11. In a separate bowl, whisk together the sugar and Instant ClearJel, then sprinkle this over the raspberry mixture; stir to combine.
  12. Fold about 3 cups of the remaining berries into the mashed berry mixture, reserving about 1 cup for the top of the pie.
  13. Spoon the berry mixture into the pie shell, and top with the reserved berries.
  14. Yield: 1 pie, 8 to 10 servings.

Nutrition Information

  • Serving Size 1 slice, 182g
  • Servings Per Batch 8 servings
Amount Per Serving:
  • Calories 334
  • Calories from Fat 88
  • Total Fat 10g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 16mg
  • Sodium 187mg
  • Total Carbohydrate 61g
  • Dietary Fiber 8g
  • Sugars 31g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.