Raspberry Pie with Shortbread Crust
This raspberry pie with shortbread crust is a buttery, fruit-filled dessert recipe made with juicy raspberries and an easy homemade shortbread crust.
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Every summer when I was growing up my family would take a trip to Martha’s Vineyard, a small island off the coast of Massachusetts. There was a little Scottish bakery that had the best raspberry pie with shortbread crust, it was just so buttery and flakey. It was my dad’s all-time favorite pie and when we would leave at the end of each trip he would stop at the bakery and buy some in bulk to bring home. I’m not talking one or two – it was more like six pies. One summer we went back to the Vineyard and the Scottish bakery was closed. My dad was crushed. So this raspberry pie recipe is as close as I could get to the real thing.
This raspberry pie is a bright, buttery dessert recipe made with a crisp homemade shortbread crust and a sweet-tart raspberry filling bursting with fresh berry flavor. Whether served for holidays, dinner parties, or warm-weather gatherings, this raspberry pie is a simple yet impressive dessert recipe. If you love fruit-focused desserts give my raspberry cream pie recipe (Briermere farms copycat) or my blueberry lavender honey pie.
Why You’ll Love This Recipe
- Buttery crust – The shortbread crust adds a rich, tender texture that pairs perfectly with tart raspberries.
- Easy dessert recipe – This pie comes together with simple ingredients and minimal prep.
- Perfect balance – The sweet-tart raspberry filling keeps the dessert bright and flavorful without being overly sweet.
Key Ingredients in This Recipe
- Raspberry – Tart, fresh raspberries pair well with the crumbly shortbread crust in this pie. Raspberries are a delicate berry – store them unwashed in an open container in the fridge and use within a few days of buying.
- Cornstarch – Adding cornstarch to the raspberry filling helps to thicken it so it doesn’t leak out of the pie when it’s cut.
- Shortbread crust – Shortbread crust, also called sablé breton in French, is a crust made simply with butter (a lot of it), sugar, flour and salt. I add a bit of cream just to act as a binder rather than using water as well as lemon juice to contrast the raspberry filling, adding additional water if needed to bring together the dough.
- Demerara sugar – Also known as turbinado sugar or sugar in the raw. This sugar is minimally processed, evident in the larger granules. It comes from the first pressing of sugar cane and thus retains that natural, richer flavor. Because of the bigger granules of sugar it’s often used for finishing desserts like the crust on this raspberry pie recipe.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
If your raspberries are especially ripe or juicy, toss them with the sugar mixture and let them sit for about 10 minutes before filling the crust. This helps release excess liquid ahead of baking and keeps the pie filling from becoming overly watery.
Swaps and Substitutions
- Raspberries: Swap with blackberries, blueberries, strawberries, or a mixed berry combination.
- Fresh raspberries: Use frozen raspberries if fresh berries are unavailable.
- Shortbread crust: Substitute with a graham cracker crust or traditional pie crust.
- Lemon juice: Replace with orange juice for a slightly sweeter citrus flavor.
- Vanilla extract: Add almond extract for a nuttier flavor profile.
How to Make Raspberry Pie with Shortbread Crust (Step-by-Step)
Add the flour, egg, sugar, cream and lemon juice, and salt to the bowl of a food processor fitted with the blade attachment. Pulse for a few seconds to combine the ingredients then add the butter and pulse again until the dough comes together in large chunks. If needed the butter can be cut in by hand using a pastry cutter.
Turn out the dough onto a clean workspace and work the dough until it becomes smooth. Add additional ice water, 1 teaspoon at a time, if needed. Shape the dough into a smooth large ball.
Cut the dough so that one ball is about 2/3 of the dough and form each into a ball, cover with plastic wrap and refrigerate for 30 minutes.
Roll out the larger ball of the dough into a 12-inch circle. Evenly press it into a 9″ pie dish, leaving an overhang of about ½-inch.
Preheat oven to 375ºF (190ºC). Add a piece of parchment paper over the dough and fill with pie weights or uncooked rice. Bake until the dough is firm. about 12 minutes. Remove the pie weights and parchment paper and let cool completely.
Heat a medium saucepan over medium heat and combine the sugar, cornstarch, salt, lemon juice and ¾ cup of water. Bring to a boil, stirring, until the sugar has completely dissolved.
Bring the mixture to a boil then stir in 2 cups of the raspberries, let cook until the mixture has thickened, about an additional minute. Remove from the heat and stir in the butter. Let cool completely, about 30 minutes.
Once the mixture is cool, gently fold the remaining raspberries into the mixture. Spoon the mixture into the crust.
Roll out second dough disk on a lightly floured surface to 13-inch circle. Cut the dough into 8 (1-inch-wide) strips. Arrange 4 strips across the pie.
Form lattice by arranging 4 strips diagonally across first strips. Gently press the ends into the crust edges using the tines of a fork. Brush the lattice with the egg wash mixture then sprinkle with the demerara sugar.
Bake until the crust is browned and the filling is bubbling, about 45 to 50 minutes, rotating the pie halfway through cooking.
Let the pie cool completely and slice into equal portions. Serve at room temperature or warmed with scoops of vanilla ice cream.
How to Serve This Recipe
- Classic dessert: Serve with whipped cream or vanilla ice cream.
- Brunch spread: Pair with coffee or tea for a sweet brunch dessert.
- Summer entertaining: Garnish with fresh raspberries, mint, or powdered sugar before serving.
- Holiday dessert: Add alongside other fruit pies and crisps for a seasonal dessert table.
How to Store This Recipe
- Refrigerate pie: Store the raspberry pie covered in the refrigerator for up to 4 days.
- Store slices separately: Keep individual slices in airtight containers for easy serving.
- Freeze pie: Wrap the fully cooled pie tightly and freeze for up to 2 months.
- Serve chilled or room temperature: Enjoy straight from the refrigerator or let the pie sit at room temperature before serving.
FAQ – Frequently Asked Questions
What is the difference between a shortbread crust and pie crust?
A shortbread crust is richer and more cookie-like than a traditional flaky pie crust because it contains more butter and typically no water.
Can I use frozen raspberries for raspberry pie with shortbread crust?
Yes. Frozen raspberries work well in this recipe, though you may need a little extra thickener if the berries release additional liquid.
Why is my raspberry pie filling runny?
Raspberry pie filling can become runny if the pie is sliced before fully cooling. Letting the pie cool completely helps the filling set properly.
Can raspberry pie with shortbread crust be made ahead of time?
Yes. This pie can be baked a day in advance and stored covered in the refrigerator until ready to serve.
Other Recipes to Try
If you loved the fresh fruit flavor of these gorgeous hostess-ready pie, check out some of my other dessert recipes:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Raspberry Pie with Shortbread Crust
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Ingredients:
For the shortbread crust:
- 3 ¼ cups all-purpose flour, plus additional for rolling
- 2 eggs, lightly beaten
- ½ cup granulated sugar
- 2 tablespoons heavy cream
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons kosher salt
- 1 cup unsalted butter, chilled and cut into ½” chunks (16 tablespoons)
For the raspberry pie filling:
- 1 cup granulated sugar
- ½ cup cornstarch
- ½ teaspoon kosher salt
- 1 tablespoon freshly squeezed lemon juice
- 5 cups fresh raspberries, divided
- 1 tablespoon unsalted butter
- 1 egg yolk, beaten with 1 teaspoon cold water
- 1 tablespoon demerara sugar
Instructions:
For the shortbread crust:
- Add the flour, egg, sugar, cream and lemon juice, and salt to the bowl of a food processor fitted with the blade attachment. Pulse for a few seconds to combine the ingredients then add the butter and pulse again until the dough comes together in large chunks.
- Turn out the dough onto a clean workspace and work the dough until it becomes smooth. Add additional ice water, 1 teaspoon at a time, if needed. Shape the dough into a smooth large ball.
- Cut the dough so that one ball is about 2/3 of the dough and form each into a ball, cover with plastic wrap and refrigerate for 30 minutes.
- Roll out the larger ball of the dough into a 12-inch circle. Evenly press it into a 9" pie dish, leaving an overhang of about ½-inch.
- Preheat the oven to 375ºF (190ºC). Add a piece of parchment paper over the dough and fill with pie weights or uncooked rice. Bake until the dough is firm about 12 minutes. Remove the pie weights and parchment paper and let cool completely.
For the raspberry pie filling:
- Heat a medium saucepan over medium heat and combine the sugar, cornstarch, salt, lemon juice and ¾ cup of water. Bring to a boil, stirring, until the sugar has completely dissolved.
- Stir in 2 cups of the raspberries, let cook until the mixture has thickened, about an additional minute. Remove from the heat and stir in the butter. Let cool completely, about 30 minutes.
- Once the mixture is cool, gently fold the remaining raspberries into the mixture. Spoon the mixture into the crust.
- Roll out second dough disk on a lightly floured surface to 13-inch circle. Cut the dough into 8 (1-inch-wide) strips. Arrange 4 strips across the pie.
- Form lattice by arranging 4 strips diagonally across first strips. Gently press the ends into the crust edges using the tines of a fork. Brush the lattice with the egg wash mixture then sprinkle with the demerara sugar.
- Bake until the crust is browned and the filling is bubbling, about 45 to 50 minutes, rotating the pie halfway through cooking.
- Let the pie cool completely and slice into equal portions. Serve at room temperature or warmed with scoops of vanilla ice cream.
Notes:
If your raspberries are especially ripe or juicy, toss them with the sugar mixture and let them sit for about 10 minutes before filling the crust. This helps release excess liquid ahead of baking and keeps the pie filling from becoming overly watery.
Nutrition:
Calories: 656kcal | Carbohydrates: 96g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 736mg | Potassium: 198mg | Fiber: 7g | Sugar: 43g | Vitamin A: 867IU | Vitamin C: 21mg | Calcium: 59mg | Iron: 3mg
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This is exactly the recipe I was looking for, inspired by the same bakery. Thank you so much!
I’m so happy to hear that!! I hope you enjoy the recipe! I still miss that bakery!
Omg I was just talking about the Scottish bake house rassberry pie yesterday and decided to look up how to make a similar pie! I have the cook book from bakery but it’s not in it. Excited to try. The pie from the bakery was last thing I ate before going in labour with my son.( my parents brought me back a pie from vacation) !!’
Ah I love that so much!!!! It’s the best! I hope you enjoy the recipe!
We used to go to the Scottish Bakehouse every summer with a big cooler and bring back as much pie as possible. I made the pie yesterday and all the memories from the Vineyard came flooding back. This is exactly what the pie tasted like. I can’t wait to make it for my parents. They will be so happy to have it again!