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Fresh Glazed Raspberry Pie

In Richmond, British Columbia, Ruth Andersson piles fresh berries in a pastry crust, then dresses them up with an easy glaze and whipped cream. "It's the best fresh fruit pie I have ever tasted," she assures.
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    6-8 servings

Ingredients

  • 4 cups fresh raspberries, divided
  • 1/3 cup water
  • 3/4 cup sugar
  • 7-1/2 teaspoons cornstarch
  • Dash salt
  • 1 pastry shell (9 inches), baked
  • Whipped cream, optional

Directions

  • In a small saucepan, crush 1 cup of berries. Add water; simmer for 3 minutes. Strain, reserving juice; discard pulp and seeds. Add enough water to juice to measure 1 cup liquid. In a large saucepan, combine the sugar, cornstarch and salt. Slowly stir in raspberry liquid. bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
  • Place remaining raspberries in pastry shell; pour glaze over top. Refrigerate for 2-3 hours or unto set. Serve with whipped cream if desired.
Nutrition Facts
1 slice: 232 calories, 7g fat (3g saturated fat), 5mg cholesterol, 119mg sodium, 41g carbohydrate (22g sugars, 4g fiber), 2g protein.

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Reviews

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Average Rating:
  • AshleyE
    Feb 23, 2013

    No comment left

  • PookiesMom
    Nov 16, 2011

    I usually do not like fruit pie's but when my husband made this pie the first time, I tried it and instantly fell in Love. I have never tasted something so amazing. When he makes this pie we cut it into 4 pieces and its done! We will continue to make this pie for many, many years to come. My entire family loves this pie. (There are 4 of us in the family)

  • pickygreta
    Jul 29, 2011

    This was a real good recipe-you get the true flavor of fresh raspberries-my 8 year old picked the berries and then made this pie-it was the best pie I've had in a long time

  • Rebekah Doran
    Jul 12, 2010

    I have made this for a couple of years now. My kids love it and so does anyone who tries it! The only thing I do different is to use an oat pie crust. Mmmmm.

  • Gibbons214
    Jul 22, 2009

    I used a chocolate store-bought pie crust which was really good, but screwed up and used 7 1/2 T instead of teaspoons of cornstarch. I am sure it will be much better next time. I am so glad to replace my recipe which called for jello with this excellent recipeAmy from Pittsburgh

  • bethcpvi
    May 27, 2008

    This Pie is easy and very tasty. I use Splenda instead of sugar so that everyone can enjoy it. It disappears quickly every time it is made.

  • LITTLESISTER
    Mar 25, 2008

    I HAVE MADE THIS PIE SEVERAL TIMES AND GET RAVE REVIEWS. WE GROW OUR OWN RASPBERRIES. THIS A BEAUTIFUL PIE. MY GRAND CHILDREN LOVE IT