I tried several different store-bought sauce brands before deciding it was time to make my own. Although it’s delicious and incredibly simple to make, you should chill the sauce overnight to let the flavors merge. With 1 tablespoon of brown sugar, I got started. We all enjoyed the sauce, but I’ll try it again with 2 teaspoons of brown sugar the next time. Use the following day after being chilled. sufficient to fill 4 big pizzas.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 cup crushed fresh raspberries
- ¾ cup water
- 1 cup white sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
- 1 teaspoon lemon juice
- 4 cups fresh raspberries, or as needed
- 1 (9 inch) baked pie shell
Instructions
- Bring crushed raspberries and water to a simmer in a saucepan. Simmer for 2 to 3 minutes. Strain and return 1 cup liquid to the pan.
- Whisk sugar, cornstarch, and salt together in a small bowl. Add to the 1 cup liquid, whisking to combine. Bring to a boil over medium heat and cook, whisking constantly, until thick and clear, about 1 minute. Remove from heat and cool slightly, 10 to 15 minutes. Stir in lemon juice.
- Heap fresh raspberries into pie shell. Pour glaze over top. Chill until set, 1 to 2 hours.
Reviews
I loved this recipe! So fast and easy. I forgot the lemon juice but don’t think it made a difference. Will definitely make this again.