Favorite Fresh Raspberry Pie Recipe
- 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
- 1-1/3 cups sugar
- 2 tablespoons quick-cooking tapioca
- 2 tablespoons cornstarch
- 5 cups fresh or frozen unsweetened raspberries, thawed
- 1 tablespoon butter
- 1 tablespoon 2% milk
- 1 tablespoon sugar
- 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.
1 piece: 498 calories, 21g fat (6g saturated fat), 30mg cholesterol, 168mg sodium, 74g carbohydrate (41g sugars, 6g fiber), 5g protein.
Reviews for Favorite Fresh Raspberry Pie
"Used my own crust and added a tsp cinnamon and a tsp vanilla. Delicious pie. Question : is the nutrition data for 6 pieces or 8 pieces?"
"Absolutely wonderful recipe. I tripled the crust and doubled the filling and made it into a cobbler. The whole family loved it!!"
"I made this pie over the summer for my family. They loved it, so all the other fruit pies I've made since then have used this recipe.About the crust: sometimes I brushed it with milk and put sugar on and sometimes I didn't. Either way is good.One piece of advice: Let the pie cool. If you let it cool completely (2 hours or so) the filling sets really nicely and then it's a breeze to cut. However, this is hard to accomplish at my house."
"I am quite surprised by the number of five-star reviews here. After picking two pints of fresh raspberries I was so excited to make this pie. The filling turned out great, but the crust was a mess. It was the worst crust I have EVER tasted. Raspberry pie is my favorite thing in the world, and I ended up eating one piece and throwing the rest away. It was mealy, soft, and tasted like shortening only. This was not user error, either. Do not recommend this crust!"
"Very good. I didn't let it cool long enough so at first it was a little runny and it could have used more sugar for my taste but both of those are on me. The recipe itself is great just the way it is."
"Loved this berry pie! We all enjoyed it! Great crust!"
"This is the best fruit pie recipe I have ever tasted. I've substituted strawberries, blueberries, sour cherries for the raspberries and they are just as good as the raspberry pies. The filling is not overly sweet."
"I am a professional Chef and I was thrilled with this recipe. The crust is phenomenal, flaky and easy to work. I have lots of raspberry bushes in my garden so I will make this again and again!"
"I've made this recipe several times and it always comes out perfect. My whole family loves it!"
"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!"
"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."
"This was the first time I attempted a pie. It turned out AMAZING!! The neighbors loved it, and so did the kids!"
"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!"
"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!"
"This is my go-to recipe to make any kind of berry pie!"
"This turned out wonderful and I am making it for my son's birthday, he loves it!"
"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!"
"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!!"
" i made it with 1 cup Splenda and 1/3 cup sugar and it was great.
"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."
"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"
"Iam going to try it."
"Would someone mind posting this recipe please? "