Raspberry Pie is a popular baking creation in our family.  This easy, gluten free, fruit filled dessert can be a great finish to a family meal.

This gluten free pie is made with frozen raspberries so that it can be enjoyed any time of the year.

This pie recipe can yield seven servings or six generous slices of fruit filled dessert.

Enjoy every delicious bite of Raspberry Pie on its own or dress it up with some vanilla ice cream or a dollop of whipped cream if you prefer.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to making Raspberry Pie was to decide on the pastry I would be using.  This time I chose the prepared one pictured below.

You could also make your own pastry using this Gluten Free Pastry recipe.

Then I took the raspberries out of the freezer and measured out the amount I would need for the pie.

Next I prepared the sugar mixture that would cook with the raspberries in the pie.

I stirred some granulated sugar, Bob’s Red Mill Gluten Free All Purpose Baking Flour, corn starch and salt together in a small mixing bowl.

After stirring these ingredients together I poured half of the raspberries into the pie shell.

Then I sprinkled half of the sugar mixture on top of the frozen raspberries.

I repeated these two layers and then took the other pie shell out of the pie tin so I could roll it out for the top crust.  I find you can’t just flip the pie shell on top like you can with the prepared regular pie shells.

First I put down a piece of plastic wrap and sprinkled it with some gluten free flour.

Then I made the pastry into a disc.

I put another piece of plastic wrap on top to make it easier to roll it out.

Once I had it rolled out to the right size I used the plastic wrap to help me invert it on to the top of the raspberries in the other pie shell.

I removed the plastic wrap and crimped the edges to create a seal.

When the edges were finished I used a knife to create some vents on top of the pie.

To prevent the edges of the pie crust from becoming too brown I covered the edges.

You may find that since you are starting with frozen berries that you need to cover the whole crust to prevent over browning at some point before it finishes baking.  Just keep an eye on it.

After 60 minutes removed the pie from the oven and allowed it to cool before serving.

Warm Raspberry Pie is delicous but may be a little bit messy getting that first slice out!

You could wait until it cools completely and then serve it up for your guests to enjoy a delectable dessert treat.

More Pie Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Raspberry Pie:

• Pastry for double crust pie (prepared or from scratch)
• 5 cups frozen raspberries
• 3/4 cup granulated sugar
• 5 tbsp Bob’s Red Mill Gluten Free All Purpose Baking Flour
• 3 tbsp corn starch
• 1/8 tsp salt

How to Make Raspberry Pie:

1. Preheat oven to 400F.
2. Prepare pastry or use prepared shells for a double crust pie.
3. If using prepared shells I find you still have to remove the top one from the pan and roll it out between sheets of floured plastic wrap.
4. Stir together the granulated sugar, Bob’s Red Mill Gluten Free All Purpose Baking Flour, corn starch and salt in a small bowl.
5. Pour half of the frozen raspberries into the pie shell.
6. Cover with half of the sugar mixture.
7. Pour remaining raspberries into the shell on top of the sugar mixture.
8. Cover with remaining sugar mixture.
9. Cover with the second pie shell.
10. Use a tin ring to protect the edges of pie from over browning.
11. Place in 400F oven for 60 minutes.
12. Keep an eye that the crust does not get too brown. I cover it with an inverted pie plate for the last 10 minutes.
13. Remove from oven and allow to cool.
14. Slice, serve and enjoy!