This homemade raspberry pie filling is a fruity, rich filling that is perfect for delicious pies, cakes, and other sweet treats. You can use fresh or frozen raspberries for this easy recipe. Plus, it tastes better than anything you can get from a can.
Use a homemade butter pie crust to make a tasty raspberry pie. Plus, this filling would taste fantastic on top of some ice cream or pancakes.
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Raspberry pie filling is delicious in pies, but it is great for other desserts like ice cream, crisps, and pancakes. This homemade version is quick and incredibly simple to throw together.
All of these ingredients are simple and found at any grocery store. Actually, this filling will taste wonderful whether you use fresh or frozen raspberries.
🥘 Ingredients
You can use fresh or frozen raspberries for this recipe. This ingredient list is full of relatively common ingredients.
- Raspberries - 4 cups of whole, mashed, or thawed from frozen raspberries, as well as 2 cups of whole raspberries (6 total cups).
- Sugar - 1 cup of sugar.
- Cornstarch - 6 tablespoons of cornstarch.
- Lemon - 1 large lemon that has been zested and juiced (or use 2-3 tablespoons of lemon juice).
- Salt - 1 pinch of salt.
- Butter - 2 tablespoons of butter.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Raspberry Pie Filling
The secret here is to make sure to cook the mixture until it just starts to bubble. Grab your saucepan and rubber spatula and you're ready to get started.
This recipe will make about 6 cups of pie filling, which is perfect for any pie recipe!
- Combine ingredients. In a saucepan, combine 4 cups of raspberries (set aside the other 2 cups of whole raspberries), 1 cup of sugar, 6 tablespoons of cornstarch, lemon juice and zest from 1 large lemon, and a pinch of salt. Stir to mix everything evenly.
- Cook. Heat the saucepan between medium and medium-high heat until the mixture begins to bubble, stirring occasionally.
- Add in raspberries and butter. As soon as the mixture starts bubbling, remove it from the heat and then fold in the remaining 2 cups of whole raspberries and 2 tablespoons of butter. Stir gently until well-combined and then set it aside to cool completely.
💭 Angela's Pro Tips & Recipe Notes
- The pie filling will thicken while cooking, as well as when it cools and is in the fridge.
- This recipe will make about 6 cups of pie filling and is plenty for any pie recipe you might have.
- If using immediately make sure to allow your filling to cool to room temperature first.
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🥡 Storing
Wait until your pie filling has cooled and then place it into an airtight container and keep it in the fridge for up to 5 days.
Place pie filling in a half-gallon freezer bag and squeeze out the air, and lay flat in the freezer for up to 6 months.
❓ Recipe FAQs
Cornstarch is used in this recipe to help thicken up the mixture. This pie filling will thicken as it cooks, as it cools, and even more while it is in the fridge. It is best to let it cool completely before using, as this is an important part of the thickening process.
This specific recipe does contain seeds, but they are much less noticeable (and softer) once cooked. However, if you would like to remove the seeds, you can always use mashed raspberries and strain the mixture through a sieve to remove them!
This fruity topping is perfect for so much more than pies. If you have any leftover, you can use it as a filling in cake or doughnuts, as well as a topping for pancakes or ice cream. You can add it to yogurt to make a parfait, use it to make a crisp or crumble, or blend it into a smoothie.
🍓 More Berry Recipes
- Blueberry Baked Donuts
- Blueberry Pie Filling
- Blackberry Crisp
- White Chocolate Raspberry Jello Cake
- Chocolate Covered Strawberries
- Tart Recipes
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📖 Recipe Card
Homemade Raspberry Pie Filling Recipe
Ingredients
- 6 cups raspberries (4 cups whole, mashed, or thawed from frozen as well as 2 cups whole)
- 1 cup sugar
- 6 tablespoon cornstarch
- 1 large lemon (zested and juiced, or use 2-3 tablespoons lemon juice)
- 1 pinch salt
- 2 tablespoon butter
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a saucepan, combine 4 cups of raspberries (set aside the other 2 cups of whole raspberries), sugar, cornstarch, lemon juice and zest, and salt. Stir to mix everything evenly.
- Heat the saucepan between medium and medium-high heat until the mixture begins to bubble, stirring occasionally.
- As soon as the mixture starts bubbling, remove it from the heat and then fold in the remaining 2 cups of whole raspberries and butter. Stir gently until well-combined and then set it aside to cool completely.
Notes
- The pie filling will thicken while cooking, as well as when it cools and is in the fridge.
- This recipe will make about 6 cups of pie filling and is plenty for any pie recipe you might have.
- If using immediately make sure to allow your filling to cool to room temperature first.
- To store: Wait until your pie filling has cooled and then place it into an airtight container and keep it in the fridge for up to 5 days.
- To freeze: Place pie filling in a half-gallon freezer bag and squeeze out the air, and lay flat in the freezer for up to 6 months.
Jack Galatovich says
will this recipe work for a lemon raspberry cheesecake? I will also be substituting splenda for the sugar trying to make it a no sugar added for diabetic reasons. Also would I be omitting corn starch if i swirl it in a cheese cake batter?
Angela @ BakeItWithLove.com says
When I add any pie filling to cheesecake batter, I make the pie filling as directed, no need to omit the cornstarch. Splenda works, as does Swerve (which is my preferred sugar alternative for baking). Thanks for asking!
JG says
Whered the butter go?
Angela @ BakeItWithLove.com says
Step #3 Add in raspberries and butter. As soon as the mixture starts bubbling, remove it from the heat and then fold in the remaining 2 cups of whole raspberries and 2 tablespoons of butter. Stir gently until well-combined and then set it aside to cool completely.
Andy says
I found it a little too lemony. I may do only half a lemon’s zest and half a lemon’s juice. So it doesn’t overpower the raspberry taste. I ended up adding 3 tablespoons of raspberry liqueur to bring the raspberry flavour back up. Otherwise, it was great!
Brenda Boyle says
Wow!!! This is a fantastic recipe! It was super easy, I was able to make it in about ten minutes and it tastes DIVINE. I had so many raspberries from my garden that I needed to use quickly, and this was a lifesaver. It’s so good, I had to stop myself from just eating a bowl full.