I love raspberries and to be completely honest with you, I can’t think of any better way of eating raspberries than having them fresh. Where I am raspberries aren’t exactly a thing you can grow in your garden, they prefer much more northerly climes. But if you happen to live somewhere where raspberries abound, making a raspberry pie is something you absolutely have to try.

This raspberry pie is a luxurious dessert. The crisp crust, the bright, juicy, velvety feeling with a divine raspberry flavor, this pie is totally irresistible.

When I was growing up, we had raspberries aplenty during the summer. We’d have actual buckets of raspberries at home and you could purchase whole loads of them from farms and markets in the summer. Of course, we made tons of raspberry preserves, ate it fresh and made those pies. To me, this pie is a taste of childhood.

There are a few tips that I’d like to share that make my baking and eating experience the best. First, raspberry is a very juicy berry, it has plenty of moisture. This could case some problems if all this just starts running when you bake the pie. That’s why it’s better to use some sort of a binding agent. My mother used to coat the berries in flour for the filling. In this recipe, I use tapioca for the same purpose. 

Second, the butter dots create a lovely softness, but if you don’t want your pie to pack that extra amount of calories from the butter, this step is absolutely optional. And third, if you want an extra golden crust, brush the top of the pie with an egg wash. Other than that, just follow the instructions below and enjoy this awesome pie!