Go Back

Summer Fresh Raspberry Pie

A bright and simple dessert filled with fresh raspberries and a clear, tart sauce, perfect for warm days and healthy eating.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

For the raspberry filling
  • 4 cups fresh raspberries, divided Use ripe raspberries for the best taste.
  • 0.5 cup water For cooking raspberries.
  • 2 tablespoons cornstarch To thicken the raspberry sauce.
  • 0.25 cup cold water To dissolve cornstarch.
  • 0.5 cup white sugar Can be reduced or replaced with sugar substitute for a healthier option.
  • 1 tablespoon lemon juice Adds brightness to the flavor.
For the crust and garnish
  • 1 (9 inch) ready-to-use refrigerated pie crust Store-bought for convenience.
  • 1 cup whipped cream for garnish Optional; can use Greek yogurt for a healthier option.
  • 1 teaspoon lemon zest for garnish To enhance presentation and flavor.

Method
 

Prepare the raspberry sauce
  1. Cook 1 cup raspberries and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until raspberries soften, about 5 minutes.
  2. Strain mixture into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
  3. Stir cornstarch into 1/4 cup cold water in a bowl until dissolved. Pour mixture into the saucepan and mix with mashed berries.
  4. Stir in sugar. Heat over medium heat, stirring constantly, until thickened, about 5 minutes.
  5. Stir in lemon juice. Let cool to room temperature, 15 to 25 minutes.
Assemble the pie
  1. Pour remaining 3 cups raspberries into pie crust.
  2. Pour raspberry sauce over top and refrigerate until set, about 1 hour.
Serve
  1. Garnish slices with whipped cream and lemon zest.

Notes

Store the pie in the fridge for 3 to 4 days; best if consumed fresh. Can be frozen for up to 1 month, but texture may change upon thawing.