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Home » Recipes » Pies & Tarts

Last Updated: Jul 11, 2024 by Angela Latimer · 6 Comments

Homemade Raspberry Pie Filling

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Pin image with text of raspberr pie filling in a glass jar.

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.

Square image of raspberr pie filling in a glass jar.
Jump to:
  • 🥘 Ingredients
  • 🔪 How To Make Raspberry Pie Filling
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🥡 Storing
  • ❓ Recipe FAQs
  • 🍓 More Berry Recipes
  • 📖 Recipe Card
  • 💬 Comments & Reviews

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.

Tall image of raspberry pie filling 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!

Process image 1 showing raspberries, sugar,cornstarch, and lemon juice in saucepan.
Process image 2 showing raspberry mixture cooking.
Process image 3 showing added raspberries and butter into pie filling mixture.
  1. 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.
  2. Cook. Heat the saucepan between medium and medium-high heat until the mixture begins to bubble, stirring occasionally.
  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.
Wide image of raspberr pie filling in a glass jar.

💭 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.

>>>See All Of My Tasty Recipes Here!<<<

🥡 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

How Do You Thicken Berry Pie Filling?

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.

Does Raspberry Pie Filling Have Seeds?

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!

What Can I Do With Leftover Raspberry Pie Filling?

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.

Tall image of raspberr pie filling in a glass jar.

🍓 More Berry Recipes

  • Blueberry Baked Donuts
  • Blueberry Pie Filling
  • Blackberry Crisp
  • White Chocolate Raspberry Jello Cake
  • Chocolate Covered Strawberries
  • Tart Recipes

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card

Close up square image of raspberr pie filling in a glass jar.
Print Recipe Leave A Comment
Love This Recipe?Click On A Star To Rate It!
4.97 from 32 reviews

Homemade Raspberry Pie Filling Recipe

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.
Author | Angela Latimer
Servings: 8 servings
Calories: 195kcal
Prep 5 minutes minutes
Cooking 10 minutes minutes
Total Time 15 minutes minutes
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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)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

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.

Nutrition

Calories: 195kcal (10%) | Carbohydrates: 42g (14%) | Protein: 1g (2%) | Fat: 4g (6%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg (3%) | Sodium: 29mg (1%) | Potassium: 156mg (4%) | Fiber: 6g (25%) | Sugar: 29g (32%) | Vitamin A: 120IU (2%) | Vitamin C: 31mg (38%) | Calcium: 27mg (3%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dessert Recipes, Fruit Desserts, Pie Recipes
Cuisine American
« Cherry Pie Filling
Mint Sauce For Lamb »

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Comments

    4.97 from 32 votes (30 ratings without comment)

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  1. Jack Galatovich says

    October 19, 2023 at 8:22 am

    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?

    Reply
    • Angela @ BakeItWithLove.com says

      October 19, 2023 at 8:33 am

      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!

      Reply
  2. JG says

    August 23, 2023 at 12:33 pm

    Whered the butter go?

    Reply
    • Angela @ BakeItWithLove.com says

      August 23, 2023 at 12:40 pm

      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.

      Reply
  3. Andy says

    July 20, 2023 at 8:44 pm

    4 stars
    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!

    Reply
  4. Brenda Boyle says

    June 29, 2023 at 1:33 pm

    5 stars
    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.

    Reply

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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