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Juicy Raspberry Pie

 Juicy Raspberry Pie
This pie is packed with jammy raspberry flavor and looks stunning, to boot. Have some fun with the top pie pastry and punch out star shapes for a festive look. — Karen Berner, Milwaukee, Wisconsin
8 ServingsPrep: 35 min. + chilling Bake: 55 min. + cooling


  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup cold unsalted butter, cubed
  • 1/3 cup shortening
  • 6 to 10 tablespoons ice water
  • 5 cups fresh raspberries
  • 2 teaspoons lemon juice
  • 1/4 teaspoon almond extract
  • 1 cup plus 1 teaspoon sugar, divided
  • 1/3 cup all-purpose flour
  • 1-1/4 teaspoons ground cinnamon, divided
  • 1 tablespoon 2% milk


  • In a large bowl, mix flour and salt; cut in butter and shortening
  • until crumbly. Gradually add ice water, tossing with a fork until
  • dough holds together when pressed. Divide dough in half. Shape each
  • into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
  • Preheat oven to 375°. For filling, place raspberries in a large
  • bowl; drizzle with lemon juice and extract. In a small bowl, mix 1
  • cup sugar, flour and 1 teaspoon cinnamon. Sprinkle over raspberries
  • and toss gently to coat.

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Juicy Raspberry Pie (continued)

Directions (continued)

  • On a lightly floured surface, roll one half of dough to a
  • 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry
  • even with rim. Add filling.
  • Roll remaining dough to a 1/8-in.-thick circle; cut out stars or
  • other shapes using cookie cutters. Place over filling. Trim, seal
  • and flute edge. If desired, decorate tops with cutouts.
  • Bake 40 minutes. Mix remaining sugar and cinnamon. Brush top of pie
  • with milk; sprinkle with cinnamon-sugar. Bake 15-20 minutes longer
  • or until crust is golden brown and filling is bubbly. Cool on a wire
  • rack. Yield: 8 servings.
Nutritional Facts: 1 piece equals 520 calories, 24 g fat (12 g saturated fat), 40 mg cholesterol, 151 mg sodium, 70 g carbohydrate, 7 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.