Taste of Home
Strawberry Raspberry Pie
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
YIELD: 6-8 servings.
"I've never baked a berry pie that keeps its shape when it's sliced like this one," writes Kaye Hopkins of Spokane, Washington. "Even the next day - if there's any left - it still looks fresh."
Ingredients
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1-1/4 cups all-purpose flour
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3 tablespoons confectioners' sugar
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1/2 cup cold butter, cubed
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FILLING:
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1 cup sugar
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3 tablespoons plus 2 teaspoons cornstarch
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1-1/2 cups cold water
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3 tablespoons corn syrup
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1/4 cup strawberry gelatin powder
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1/2 teaspoon vanilla extract
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1 quart fresh raspberries
Directions
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1.
In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 18-22 minutes or until edges are golden brown. Cool on a wire rack.
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2.
In a saucepan, combine sugar and cornstarch. Stir in water until smooth; stir in corn syrup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and vanilla until gelatin is dissolved. Cool to room temperature, about 30 minutes.
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3.
Add the raspberries, gently stir to coat. Spoon into crust. Refrigerate until set, about 3 hours.
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