Favorite Fresh Raspberry Pie Recipe
Favorite Fresh Raspberry Pie Recipe photo by Taste of Home

Favorite Fresh Raspberry Pie Recipe

Publisher Photo
"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
TOTAL TIME: Prep: 35 min. + chilling Bake: 50 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 50 min. + cooling
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
  2. Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes.
  3. 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.
  4. 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.
  5. 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.
Originally published as Fresh Raspberry Pie in Taste of Home August/September 2008, p45

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.

This recipe pairs well with a sweet white wine.

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Reviews for Favorite Fresh Raspberry Pie

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 30, 2014

My husband made this pie - twice! And he raved about the crust recipe...how nice it was to roll out and it was so flaky. This recipe will definitely get made every summer!

MY REVIEW
Reviewed Jul. 27, 2014

Excellent pie! I used my food processor to pull the crust together in a snap, 3 pints of raspberries in the filling. A friend who loves raspberry pie proclaimed it was the best she'd ever had.

MY REVIEW
Reviewed Jul. 16, 2014

This pie crust is one I had many years ago and misplaced when I moved. The crust is very light and flaky. I must try this fresh raspberry pie.

MY REVIEW
Reviewed Apr. 27, 2014

Great tasting pie. But where did I go wrong? Took the pie out of the oven and let cool down a bit before putting it in the refridge. 12 hours latter I cut the pie and juice everywhere. Yes I triple checked the recipe. HaHa

MY REVIEW
Reviewed Feb. 13, 2014

Fantastic recipe, the use of both tapioca and cornstarch brings out the fresh raspberry taste, it does need to cool before eating so the filling firms up. I also used this recipe to make a blackberry pie, blueberry pie and an elderberry pie and the portions are perfect for all the berries. The only thing I would change about this recipe is increase all amounts by 1/2 to have a thicker pie.

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