Tuna and shrimp cans, crunchy fresh vegetables, and tangy pasta salad with Catalina dressing.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 4 cups fresh raspberries, divided
- ½ cup water
- 2 tablespoons cornstarch
- ¼ cup cold water
- ½ cup white sugar
- 1 tablespoon lemon juice
- 1 (9 inch) ready-to-use refrigerated pie crust
- 1 cup whipped cream for garnish
- 1 teaspoon lemon zest for garnish
Instructions
- Cook 1 cup raspberries and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until raspberries soften, about 5 minutes. Strain mixture into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
- Stir cornstarch into 1/4 cup cold water in a bowl until dissolved. Pour mixture into the saucepan and mix with mashed berries. Stir in sugar. Heat over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Let cool to room temperature, 15 to 25 minutes.
- Pour remaining 3 cups raspberries into pie crust. Pour raspberry sauce over top and refrigerate until set, about 1 hour.
- Garnish slices with whipped cream and lemon zest.
Reviews
I use 90%of recipes from your site but this raspberry pie is the most tasty,simple,easy,already recommended to at least six people,hats of to allrecipes!
I love this recipe, it was so delicious with my fresh raspberries from my garden, I’ve already made it twice within a month , I followed the recipe exactly as it says , only I don’t have a small mesh sieve so I didn’t worry about that, I just mixed the sauce seeds & all with the rest of the berries, and didn’t even notice the seeds, either, now I did find it easier the 2nd time around to mix the berries in the pan in the sauce first, then add to the crust, I didn’t have any issues with it setting up either . Perfect recipe for those fresh berries, I think could also be used for any type of berries. Absolutely Yummy !! Will be saving this recipe & will continue to make every year when my berries are ready for picking !!! So simple and easy to make !!
I skipped the whole first part of cooking straining etc – I put 1 cup raspberries, cornstarch ,1/4 water and sugar in a sauce pan cooked until thick – put berries in pie plate covered with sauce and placed in oven 20 minutes just to soften fruit and make sure gel evenly dispersed around berries PERFECT! Will use again- I did an oatmeal pie crust and called it breakfast pie! Best breakfast I ever had lol
Served to guests and family last night. All said, best pie they’ve ever had! This will become a keeper. Made in a 10″ white quiche/tart dish. I used a refrigerated Pillsbury pie crust, that fit going up the straight sides of the dish, just the right amount. With the shallower dish, 3 baskets of berries covered the bottom perfectly! Added homemade, super-easy, whipped cream, yum!
Yay easy peasy! Just one thing I wasn’t sure when I’m first steps it says to strain raspberries to rid of seeds. Do I keep the liquid? I didn’t strain and keep the raspberries as is. The next step with cornstarch thickens the sauce.
This was delicious! I used a graham cracker crust and didn’t bother taking out the raspberry seeds. I didn’t notice them at all. Will be my new favorite raspberry pie recipe!
This is my favorite raspberry pie recipe! I’ve made it several times using this recipe using fresh raspberries. I also used store bought pie crust a couple of times to save time .
Absolutely decadent!
Absolutely love this. It is soo delicious!!! My friend and I went raspberry picking for fun and we had no idea what to do with them all. This solved the problem. The only thing I didn’t like was the seeds but that can’t be helped. LOVE IT!!!!!!
Best fresh raspberry pie recipe. I doubled the graham cracker crust and mixed extra butter in. It was very good.
I will absolutely make this again! I used it as filing in a chocolate birthday cake and it was delicious!
Made it as written. Love the fresh berry taste. Will definitely make again.
This worked fine. I used some substitutions because I was making it out of season. I used frozen berries instead of fresh and just used all of them in the raspberry sauce. I’d use half as many as the recipe called for next time. It also took a bit of extra time to simmer, maybe 20 minutes.
Great raspberry pie recipe. I used the flaky pie crust recipe. Followed recipe except I adjusted the sugar to my preference, used less. But it came out perfect. If I wait til its chilled it sets up perfect.
1/3 cup sugar. Chocolate Graham crust.
Delicious!!! I much prefer the taste of fresh raspberries to cooked, so this suits my taste perfectly!!! I made the sauce a couple of days ahead and stored it in the fridge until I could get more berries. Let the sauce come back to room temp. and proceed as written. Fast and easy! I also put the berries for the sauce(double the amount) through a Victorio strainer before cooking it and I really liked not having the seeds in the sauce. If you do this, double your berries so you get the same amount of juice/berries called for on the recipe. Seeds take up about half the berry. LOL!
Fabulous just do exactly what the recipe said..
Delicous. For topping, add some homemade whipped cream.
Very good pie! This was a great way to use some of the raspberries we picked from our garden this year. The pie set perfectly and looked and tasted great. Our raspberries were a little tart so I would suggest modifying the sugar based on your own tastes and the sweetness of the berries. I used a premade shortbread crust which went very well with this flavor of pie.
Really good recipe. I made it with an easy crust recipe from Allrecipes and it worked out well.
Made this as a late night snack ..my husband was craving raspberry pie! So easy and delicious no problem with setting. Used a store bought frozen pie crust would be even better with homemade. Topped with homemade whipped cream… to die for ! Thanks for sharing