Fresh Raspberry Pie Recipe

Fresh Raspberry Pie RecipePhoto by: Taste of Home Fresh Raspberry Pie Recipe Rating 5

"I've never baked a berry pie that keeps its shape when it's sliced like this one," writes Kaye Hopkins of Spokane, Washington. "Even the next day - if there's any left - it still looks fresh."

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Fresh Raspberry Pie Recipe
  • Prep: 20 min. + chilling Bake: 20 min. + cooling
  • Yield: 6-8 Servings
20 20 40

Ingredients

  • 1-1/4 cups all-purpose flour
  • 3 tablespoons confectioners' sugar
  • 1/2 cup cold butter, cubed
  • FILLING:
  • 1 cup sugar
  • 3 tablespoons plus 2 teaspoons cornstarch
  • 1-1/2 cups cold water
  • 3 tablespoons corn syrup
  • 1/4 cup strawberry gelatin powder
  • 1/2 teaspoon vanilla extract
  • 1 quart fresh raspberries

Directions

  • In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 18-22 minutes or until edges are golden brown. Cool on a wire rack.
  • In a saucepan, combine sugar and cornstarch. Stir in water until smooth; stir in corn syrup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and vanilla until gelatin is dissolved. Cool to room temperature, about 30 minutes.
  • Add the raspberries, gently stir to coat. Spoon into crust. Refrigerate until set, about 3 hours. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 371 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 142 mg sodium, 65 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Fresh Raspberry Pie in Taste of Home June/July 2002, p17

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Reviews for Fresh Raspberry Pie (5)

Fresh Raspberry Pie Recipe

Fresh Raspberry Pie

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Reviewed on Dec. 26, 2011 by Spiffy64

This is definitely a keeper! We have an abundance of raspberries during the summer and I used this recipe often. I just use a regular pie crust but after reading the other reviews I think I will try the crust in the recipe. I am impressed that it slices perfect every time and holds its shape. Love the flavor as well... Good recipe over all! :)


Reviewed on Jun. 26, 2011 by psychswede

Wonderful crust...tastes like you spent forecer making it. Don't substitute the crust..it is what makes this pie.


Reviewed on Jun. 24, 2010 by katlaydee3

Excellent recipe. The crust is really good, tastes like a shortbread cookie.


Reviewed on Jun. 22, 2009 by parmijo

Re: Fresh Raspberry Pie.

I made this pie using strawberries instead of raspberries. It was a hit at a Father's Day gathering. I topped the pie with whipped cream flavored with 2 tablespoons of strawberry gelation powder and 1/2 tsp of strawberry extract. It made a beautiful pink contrast to the red berries and white crust. I will definitely make it again when raspberries come in season.

armijo1212


Reviewed on May. 16, 2009 by roomwithaview

THE VERY BEST PIE EVER!! The first time I made this pie, I was blown away! It is by far the most delicious, gorgeous pie that always receives WOW's from guests. It also makes up great into a strawberry pie with no recipe changes. I thank Kaye everytime I make it. You are a peach for sharing this recipe.

 
 
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