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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 Aug. 15, 2012 by klhug

This was the first time I attempted a pie. It turned out AMAZING!! The neighbors loved it, and so did the kids!

Reviewed on May. 20, 2012 by 1275

Wow, so yummy! I have been wanting to make a fruit pie for a long time- I also attempted a lattice crust using this recipe! For the pie crust I used half whole wheat flour and half all-purpose, turned out great. In place of the shortening I used 1/2 cup of lard and 1/4 cup softened butter. I read the review from another person and tried this pie without the tapioca and instead doubling the cornstarch, good idea and it worked great! My family dug into this pie right when it came out of the oven, and yes, it was a mess. However, it firmed up after it cooled so it we would have waited, it would have looked great on our plates.... but overall great color and presentation and amazing taste! I will be making this again!

Reviewed on Sep. 18, 2011 by klinton

Excellent pie!! We could hardly wait to cut into it and didn't wait for it to cool. So the pie was a little runny. But after it cooled it was perfect. Great way to use up my raspberries.

Reviewed on Sep. 15, 2011 by Kllinton

Made this pie and took it into work. Was rated "the best pie I ever tasted" by several. I couldn't find my tapioca, so doubled the cornstarch. Definitely will make again!