This Raspberry Sheet Pan Pie is perfectly sweet, tart and savory all at the same time. Large enough to feed a crowd, it’s a great dessert for any occasion. Top it off with vanilla ice cream and you’ve got yourself a real treat.
Pie is one of those recipes that everyone enjoys. It’s fruity, it’s jammy, there’s a flaky, savory crust. What’s not to enjoy here? Sheet pan pie is a lot easier to throw together than the classic double-crusted pastry, and since everything is cooked on one baking sheet… clean-up is a breeze!
THINGS WE LOVE ABOUT SHEET PAN PIE:
- It’s easy enough to make with your kids, so grab the family and have a pie party in your kitchen.
- You can use fresh or frozen berries, so this is a great year-round dessert.
- Use refrigerated pie crust to cut down on prep time. Easy-peasy!
This recipe and all photography was developed exclusively for That’s Tasty Pure Organic Flavor. If you’d like to learn more about my recipe development for food and beverage brands, please check out my Recipe Development tab for more details. For additional tips and notes on this delicious sheet pan pie, please click here for the blog that I wrote for That’s Tasty.
- 4 Refrigerated Pie Crusts (two 2-pack packages)
- 5 cups Fresh Raspberries
- Juice of ½ a Lemon (about 1 tbsp.)
- 1 ½ cups Sugar
- ¼ cup Cornstarch
- ¼ tsp. Salt
- 4 – 5 tsp. Heavy Whipping Cream
- 1 – 2 tbsp. Coarse Cane Sugar, as needed
- That’s Tasty Fresh Thyme Leaves
- Vanilla Ice Cream, optional for serving
- Preheat your oven to 375F.
- Slowly unwrap two of the pie crusts and roll them out on a floured surface (being careful not to rip the crust). Carefully connect the two crusts with your fingers and lay them flat inside a 9x13 inch baking sheet. You’re aiming for the joined crusts to be big enough to fit inside the surface of the sheet pan.
- For the filling: Toss the raspberries together with lemon juice, sugar, cornstarch and salt in a large mixing bowl. Carefully spread them on the pie crusts inside the sheet pan (making sure to leave around two inches of crust around the edges). Don’t worry if some of the berries get squished. Totally fine.
- Take the remaining two crusts and cut them into ½ inch strips with a knife or pizza cutter. Layer half of them evenly across the fruit mixture and then take the other half and layer them the opposite way over the fruit mixture, creating a zigzag pattern. Then you’ll take the two-inch edges and roll them up to create the crust. FYI: It’s ok for the pie to look “rustic” and have an odd shape.
- Liberally brush the entire surface of the pie with heavy whipping cream and sprinkle generous amounts of fresh thyme and course cane sugar.
- Bake for 40 minutes. Allow the pie to cool for at least 15 – 20 minutes before slicing into it. Sprinkle with additional fresh thyme and serve with a scoop of vanilla ice cream.
SHEET PAN PIE NOTES:
- Feel free to make your own pie crust if you have a favorite recipe! For foolproof convenience, we opted for refrigerated pie crusts but either will work in this recipe.
- Ideally if you can make the crust cover the entire sheet pan and go up the sides – great. If not, it’s no deal breaker. Just make sure to leave ample surface around the edges of the crust to create a small 1-inch wall when folding together. This ensures that the inside of the pie doesn’t bubble over to the outside of the pie (see photo example).
- Don’t have any fresh berries in season? Make this with frozen! The pie will turn out the same and there’s no extra time needed for thawing. Go ahead and use them frozen.
- Not a raspberry fan? This recipe would be great with blackberries, blueberries or strawberries!
- Allow pie to cool before cutting into the crust. This will ensure that the filling has set. It’ll taste and look better, we promise.
- Store leftovers in the refrigerator, inside an air-tight container, for up to three days.
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