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blue ribbon raspberry pie

(2 ratings)
Blue Ribbon Recipe by
James Baum
Norfolk, VA

I was overrun with many raspberries in the garden and didn't know what to do with them. So, I started picking, bagging, and froze them until I had enough to make a few pies.

Blue Ribbon Recipe

Simple to make Blue Ribbon raspberry pie. The sweet fresh raspberries with tart lemon juice and zest create bursts of fruity flavor in each bite. Using a premade pie crust, not only makes this fresh raspberry pie recipe easy to prepare, but it also gives the dessert a wonderfully flaky crust. Serve with a big scoop of vanilla ice cream for a wonderful slice of pie.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 serving(s)
prep time 2 Hr 30 Min
cook time 45 Min
method Bake

Ingredients For blue ribbon raspberry pie

  • 1 pkg
    refrigerated pie crust
  • 2 c
    crushed fresh raspberries
  • 1 c
    granulated sugar
  • 1 Tbsp
    lemon juice
  • 2 tsp
    lemon zest, grated
  • 2 Tbsp
    corn starch

How To Make blue ribbon raspberry pie

  • Preheat the oven to 400 degrees F.
    Preheat oven to 400 degrees F.
  • Place a pie crust in a pie plate.
    Place 1 pie shell in the bottom of a 9-inch pie plate.
  • Add crushed raspberries, sugar, lemon juice, lemon zest, and corn starch to a bowl.
    Add the crushed raspberries, sugar, lemon juice, lemon zest, and corn starch to a large bowl and mix. Set aside for about 15 minutes.
  • Pour raspberries into the pie plate and top with the second crust.
    Place this mixture in the pie shell. Top with the 2nd pie crust.
  • Place pie on a cookie sheet and cut slits in the top crust.
    Place the pie on a cookie sheet. Make "slits" in the top crust to prevent the pie shell from cracking.
  • Bake until the crust is golden brown.
    Bake for 40-45 minutes until the top pie shell is brown and the pie filling is bubbling from the slits in the crust.
  • Cool the raspberry pie.
    Cool for at least 2 hours so it can set up. It's easier to serve if it's completely cooled.

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