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Fresh Raspberry Pie Recipe

Fresh Raspberry Pie Recipe photo by Taste of Home

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"This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so the pie was always made with fresh-picked berries." —Emily Dennis Hancock, Michigan

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Fresh Raspberry Pie Recipe

Prep: 35 min. + chilling Bake: 50 min. + cooling

Yield: 6-8 Servings

35 50 85

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup shortening
1 egg, lightly beaten
3 tablespoons cold water
1 tablespoon white vinegar
FILLING:
1-1/3 cups sugar
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed
1 tablespoon butter
TOPPING:
1 tablespoon 2% milk
1 tablespoon sugar

Directions

In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes.
On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter.
Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar.
Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Nutritional Facts 1 piece equals 498 calories, 21 g fat (6 g saturated fat), 30 mg cholesterol, 168 mg sodium, 74 g carbohydrate, 6 g fiber, 5 g protein.

Originally published as Fresh Raspberry Pie in Taste of Home August/September 2008, p45

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Fresh Raspberry Pie

Fresh Raspberry Pie

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Reviewed on Mar. 16, 2011 by jicook13

I love the pie and crust, I use this pie crust recipe for all my pies. When I made it, it was a little runny, I don't think that I left it sit long enough

Reviewed on Feb. 08, 2011 by evak0628

It was my first pie ever and it came out great. The crust was kind of hard to work with but I did ok. Everybody loved it!

Reviewed on Dec. 21, 2010 by JillAndLea

This is my go-to recipe to make any kind of berry pie!

Reviewed on Jul. 31, 2010 by fruitsofthespirit9

This turned out wonderful and I am making it for my son's birthday, he loves it!

Reviewed on Jul. 18, 2010 by speedo82

I really enjoy this recipe but I have found that this is one of the most difficult pie crusts I have ever worked with. I will make one of my own homemade crusts next time otherwise a great recipe!

Reviewed on Nov. 25, 2009 by janb1949

I love anything raspberry and this pie is awesome! I've made it several times and my family loves it! Thank you for submitting the recipe!!

Reviewed on Nov. 16, 2009 by Bechef

Wonderful! This was my first time making a pie and it turned out great. I made it for a family get together and it got rave reviews. I love how it was all fruit with no "filler". My husband was skeptical at first about raspberries in a baked pie, but he was the first ask for seconds!

Reviewed on Jul. 25, 2009 by owiemae

i made it with 1 cup Splenda and 1/3 cup sugar and it was great.

Reviewed on Jul. 25, 2009 by owiemae

i made this recipe using frozen blackberries. I didn't thaw them. I also used 1 cup Splenda and 1/3 cup sugar instead of all sugar and served it up with vanilla ice cream. Thanks for the recipe.

Reviewed on Jul. 25, 2009 by julialb

I love, love, love raspberries and this pie sounds delicious. I'm going to make it next week. I also think I will drizzle the ice cream with a little Chambrod or add some to fresh whipped cream. YUMMM

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