Blue Ribbon Raspberry Pie
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crushed fresh raspberries
Preheat oven to 400° degrees.
Place 1 pie shell in the bottom of a 9 inch pie plate ( I used glass )
In a large bowl, add the crushed raspberries, sugar, lemon juice, lemon zest and cornstarch and set aside for about 15 minutes.
Place this mixture in the pie shell, and top with the 2nd pie crust.
Place the pie on a cookie sheet, and make "slits" in the top crust to prevent the pie shell from cracking.
Bake 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.
Cool for at least 2 hours so it can set up. It's easier to serve if it's completely cooled.