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Juicy Raspberry Pie

This pie is packed with jammy raspberry flavor and looks stunning. Have some fun with the top pie pastry and punch out star shapes for a festive look. — Karen Berner, Milwaukee, Wisconsin
  • Total Time
    Prep: 35 min. + chilling Bake: 55 min. + cooling
  • Makes
    8 servings


  • 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 sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cinnamon
  • 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. Refrigerate 1 hour or overnight.
  • Preheat oven to 375°. For filling, place raspberries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over raspberries and toss gently to coat.
  • 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 top pastry over filling. Trim, seal and flute edge. If desired, decorate top with cutouts.
  • Bake 40 minutes. For topping, mix sugar and cinnamon. Brush top of pie with milk; sprinkle with sugar mixture. Bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts
1 piece: 520 calories, 24g fat (12g saturated fat), 40mg cholesterol, 151mg sodium, 70g carbohydrate (31g sugars, 7g fiber), 6g protein.

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  • apschwartz
    Jul 7, 2015

    I received several compliments for this pie. Rather simple with the only relative complexity coming with the decoration. I was pressed for time so I used a pre-made crust. I will use my own recipe for an all-butter crust next time.

  • rena 55
    Jul 14, 2014

    What a delicious recipe! Pie is my husbands favorite dessert and we have raspberry bushes. Since I was in a hurry, I used store bought pie crust, but will try this recipe the next time!

  • rwippel
    Jul 4, 2014

    I used my own pie crust recipe for this (all butter recipe), but followed the filling to a 'T'. Absolutely delicious! I picked fresh black raspberries from the local orchard then made this. My husband said it was the best pie he's ever eaten in his life.

  • Joscy
    Jun 10, 2014


  • maryannet
    May 28, 2014

    I made this pie with frozen raspberries. I substituted tapioca flour for the flour. Very good pie making directions in the June July 2014 Taste of home issue