Blue Ribbon Raspberry Pie

James Baum


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


★★★★★ 2 votes

1 Hr 25 Min
1 Hr 45 Min
Convection Oven


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  • 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.


Printable Recipe Card

About Blue Ribbon Raspberry Pie

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

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