Raspberry Cobbler Pie

Flaky crust, delicious raspberry filling, and cobbler on top makes this raspberry cobbler pie a tasty treat for all occasions .

Course Dessert
Cuisine American
Keyword flakey crust, Raspberry cobbler pie
Prep Time 15 minutes
Cook Time 1 hour
Servings 8 Servings
Author Lauren


  • 1 9 inch pie shell unbaked

For the filling -

  • 5 cups fresh raspberries
  • 1/4 cup all purpose flour
  • 1/3 cup sugar more or less-depending how sweet your fruit is
  • 2 tablespoons fresh lemon juice
  • dash salt

For the topping -


  1. Preheat oven to 375 degrees.

  2. Pour all ingredients for the pie filling into a large bowl. Gently stir to coat raspberries in flour and sugar mixture without breaking them as best as you can.

  3. Pour into unbaked pie shell and even out the top.

  4. Combine all ingredients for the topping together.

  5. Using a pastry cutter, a fork or your fingers, mix butter into flour mixture and break it into small pea-sized pieces. Sprinkle evenly over raspberries.

  6. Place pie into preheated oven on middle rack with a baking sheet placed below to catch any drips. Bake for 30 minutes then reduce the heat to 325 and bake another 30 minutes. Remove from oven and cool completely. Serve with whipped cream or vanilla ice cream.