blue ribbon raspberry pie

★★★★★ 2 Reviews
Cake3242 avatar
By James Baum
from Norfolk, VA

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

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
serves 8
prep time 1 Hr 25 Min
cook time 1 Hr 45 Min
method Convection Oven

Ingredients For blue ribbon raspberry pie

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

How To Make blue ribbon raspberry pie

  • 1
    Preheat oven to 400° degrees.
  • 2
    Place 1 pie shell in the bottom of a 9 inch pie plate ( I used glass )
  • 3
    In a large bowl, add the crushed raspberries, sugar, lemon juice, lemon zest and cornstarch and set aside for about 15 minutes.
  • 4
    Place this mixture in the pie shell, and top with the 2nd pie crust.
  • 5
    Place the pie on a cookie sheet, and make "slits" in the top crust to prevent the pie shell from cracking.
  • 6
    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.
  • 7
    Cool for at least 2 hours so it can set up. It's easier to serve if it's completely cooled. Enjoy