Raspberry Pie Filling


  • 1 cup sugar
  • 3–4 tbsp. flour
  • Pinch salt
  • 5 cups fresh or thawed raspberries, stemmed
  • 2 tbsp. butter, cut into small pieces


  • Combine sugar, flour, and salt in a large bowl.
  • Add raspberries and gently toss until well coated.
  • Place filling into pie crust — I recommend the Vodka Pie Crust Recipe.
  • Bake at 375° until pastry is deep golden (cover edges of crust with foil if browning too quickly), 60–70 minutes.
  • Set pie aside to cool for several hours before serving.

Taken from saveur.com.