This post may contain affiliate links which won’t change your price but will share some commission.

Raspberry Cream Pie – Creamy and Delicious

I love the taste of fresh picked raspberries, still warm from the sun. When I was a little girl, momma always maintained two raspberry patches – one red and one golden – and we spent many hours picking and preserving the luscious little gems. This raspberry cream pie recipe was one of my momma’s favorites, which our family still enjoys. I’ve included a gluten free adaptation, which is shown in the photos.

Raspberry Cream Pie - Passed down from my mother, this smooth and rich raspberry cream pie is a delicious, not too sweet way to enjoy this wonderful summer fruit. Includes a gluten free option. #pie

Raspberry Cream Pie Recipe

Ingredients

  • 1 – 9 inch pie crust, unbaked
  • 4 cups raspberries, fresh or partially thawed, individually frozen
  • 2/3 cup sugar
  • 4 tablespoons flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 cup heavy cream

Directions

Gently lay crust into pie plate and crimp edges. I prefer a 9 1/2 inch pyrex pie plate. Place berries over bottom of crust. Combine remaining ingredients in bowl, mixing until blended. Pour over berries. Cover edge of crust during baking (to keep it from browning too much). (A pie crust shield makes this quick and easy, but you can also use foil.)  Bake at 400 degrees, 40 to 50 minutes, until center is bubbling and edges are starting to set. Pie sets up as it cools. Keep refrigerated. Lovely served “as is”, with a bit of extra whipped cream on top or if you want to get really crazy, add some vanilla ice cream.

Homemade raspberry pie
Ready to go into the oven with pie crust shield to protect the crust and drip catcher tray underneath.

Standard Pastry for One Crust Pie Recipe

Ingredients

Directions

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Keep ingredients as cold as possible, and do not overwork your dough. This will help keep your crust flaky. Cut together flour and lard with a pastry blender to form pea sized bits. Mix other ingredients in a separate bowl, then cut into flour mix with a fork. Chill before rolling out between two sheets of wax paper or on a pastry cloth. Makes 1 pie crust.

You may also substitute nut, coconut or shortbread crust. See other pie crust recipes.

If you use a gluten free flour blend like Cup4Cup, the pastry will be much more difficult to work with and prone to breaking. Gluten adds elasticity to the dough.

Raspberry Cream Pie Recipe – Gluten Free Option

Ingredients

  • 1 – 9 inch pie crust, unbaked – use GF flour or nut or coconut crust
  • 4 cups raspberries, fresh or partially thawed, individually frozen
  • 2/3 cup sugar
  • 4 tablespoons corn starch
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 cup heavy cream or coconut cream

Directions

Gently lay crust into pie plate and crimp edges. I prefer a 9 1/2 inch pyrex pie plate. Place berries over bottom of crust. Whisk dry ingredients together, then add cream and vanilla and mix until blended. Pour over berries. Cover edge of crust during baking (to keep it from browning too much). (A pie crust shield makes this quick and easy, but you can also use foil.)  Bake at 400 degrees, 40 to 50 minutes, until center is bubbling and edges are starting to set. Pie sets up as it cools. Keep refrigerated. Lovely served “as is”, with a bit of extra whipped cream on top or if you want to get really crazy, add some vanilla ice cream.

Pyrex Bakeware 9-1/2-Inch Scalloped Pie Plate, Clear - Original Genuine Pyrex - Made in the USA
Mrs. Anderson's Baking Pie Crust Protector Shield, Fits 9.5-Inch and 10-Inch Pie Plates
Norpro 3953 Splatter Guard, Black
Perfect Pies: The Best Sweet and Savory Recipes from America's Pie-Baking Champion: A Cookbook
Pyrex Bakeware 9-1/2-Inch Scalloped Pie Plate, Clear - Original Genuine Pyrex - Made in the USA
Mrs. Anderson's Baking Pie Crust Protector Shield, Fits 9.5-Inch and 10-Inch Pie Plates
Norpro 3953 Splatter Guard, Black
Perfect Pies: The Best Sweet and Savory Recipes from America's Pie-Baking Champion: A Cookbook
$16.84
$8.49
$10.95
$13.33
Pyrex Bakeware 9-1/2-Inch Scalloped Pie Plate, Clear - Original Genuine Pyrex - Made in the USA
Pyrex Bakeware 9-1/2-Inch Scalloped Pie Plate, Clear - Original Genuine Pyrex - Made in the USA
$16.84
Mrs. Anderson's Baking Pie Crust Protector Shield, Fits 9.5-Inch and 10-Inch Pie Plates
Mrs. Anderson's Baking Pie Crust Protector Shield, Fits 9.5-Inch and 10-Inch Pie Plates
$8.49
Norpro 3953 Splatter Guard, Black
Norpro 3953 Splatter Guard, Black
$10.95
Perfect Pies: The Best Sweet and Savory Recipes from America's Pie-Baking Champion: A Cookbook
Perfect Pies: The Best Sweet and Savory Recipes from America's Pie-Baking Champion: A Cookbook
$13.33
Raspberry cream pie - Passed down from my mother, this smooth and rich raspberry cream pie is a delicious, not too sweet way to enjoy this wonderful summer fruit. Includes a gluten free option.

You may also enjoy:

Print

Raspberry Cream Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Units Scale
  • 19 inch pie crust, unbaked
  • 4 cups raspberries, fresh or partially thawed, individually frozen
  • 2/3 cup sugar
  • 4 tablespoons flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 cup heavy cream

Standard Pastry for One Crust Pie Recipe

  • 1 cup all purpose flour, or Cup4Cup gluten free flour blend
  • 1/3 cup lard
  • 1/2 teaspoon salt
  • 1 tablespoon vinegar
  • 1 tablespoon cold water

Instructions

  1. Gently lay crust into pie plate and crimp edges. I prefer a 9 1/2 inch pyrex pie plate.
  2. Place berries over bottom of crust. Combine remaining ingredients in bowl, mixing until blended. Pour over berries. Cover edge of crust during baking (to keep it from browning too much).
  3. (A pie crust shield makes this quick and easy, but you can also use foil.)
  4. Bake at 400 degrees, 40 to 50 minutes, until center is bubbling and edges are starting to set. Pie sets up as it cools. Keep refrigerated.

Notes

  • Lovely served “as is”, with a bit of extra whipped cream on top or if you want to get really crazy, add some vanilla ice cream.

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 Comments

    1. I wouldn’t recommend it. When thawed, the cream would break, making the filling runny. If you wanted to serve it frozen, and use a cookie crust, that might work.

  1. I have searched for a very long time for this recipe. I am 72 and my great grandmother made this pie for my mother whenever berries were plentiful. I knew most of the ingredients but not all. You have made my day. Bless you…