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Raspberry-Glazed Pie

 Raspberry-Glazed Pie
Everyone raves about this quick and easy summer pie. It's always a bit hit with all ages at parties, picnics and get-togethers. —Kathy Voss, Jackson, Michigan
8 ServingsPrep: 15 min. Bake: 15 min. + chilling


  • 1 cup biscuit/baking mix
  • 1/4 cup cold butter, cubed
  • 3 tablespoons cold water
  • 1 cup sugar
  • 3 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1 cup water
  • 2 teaspoons corn syrup
  • 1 package (3 ounces) raspberry gelatin
  • 3-1/2 cups fresh raspberries
  • Whipped topping, optional


  • Place baking mix in a small bowl; cut in butter until crumbly.
  • Gradually add water, tossing with a fork until dough forms a ball.
  • Press onto the bottom and up the sides of a 9-in. pie plate coated
  • with cooking spray.
  • Line unpricked pastry shell with a double thickness of heavy-duty
  • foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes
  • longer. Cool on a wire rack.
  • In a small saucepan, combine sugar and cornstarch. Stir in water and
  • corn syrup until smooth. Bring to a boil, stirring constantly. Cook
  • and stir for 2-3 minutes or until thickened. Remove from the heat;
  • stir in gelatin until dissolved.
  • Place raspberries in pie crust; pour gelatin mixture over top. Cover

2 of 2

Raspberry-Glazed Pie (continued)

Directions (continued)

  • and refrigerate for at least 4 hours or until set. Serve with
  • whipped topping if desired. Yield: 8 servings.
Nutritional Facts: 1 piece (calculated without whipped topping) equals 291 calories, 8 g fat (4 g saturated fat), 15 mg cholesterol, 255 mg sodium, 54 g carbohydrate, 4 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.