Blue Ribbon Raspberry Pie

James Baum

By
@Cake3242

I was OVER RUN with LOTS of raspberries in the garden, and didn't know what to do with them, so I started picking them, bagged them and froze them till I had enough to make a few pies


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Rating:
★★★★★ 2 votes
Comments:
Serves:
8
Prep:
1 Hr 25 Min
Cook:
1 Hr 45 Min
Method:
Convection Oven

Blue Ribbon Recipe

Notes from the Test Kitchen:
I can see why this won a Blue Ribbon ... the sweet and tart flavors were perfectly balanced. All that's missing is a scoop of vanilla ice cream!

Ingredients

2 c
crushed fresh raspberries
1 c
sugar
2 Tbsp
cornstarch
1 Tbsp
lemon juice
1 pkg
pie crust shell
2 tsp
lemon zest, grated

Step-By-Step

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1Preheat oven to 400° degrees.

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2Place 1 pie shell in the bottom of a 9 inch pie plate ( I used glass )

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3In a large bowl, add the crushed raspberries, sugar, lemon juice, lemon zest and cornstarch and set aside for about 15 minutes.

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4Place this mixture in the pie shell, and top with the 2nd pie crust.

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5Place the pie on a cookie sheet, and make "slits" in the top crust to prevent the pie shell from cracking.

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6Bake for about an hour and 45 minutes till the top pie shell is brown, and the pie filling is bubbling from the slits in the pie crust.

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7Cool for at least 2 hours so it can set up. It's easier to serve if it's completely cooled.

Enjoy

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #pies, #raspberry