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

★★★★★ 2 votes
1 Hr 25 Min
1 Hr 45 Min
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!


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


  • 1Preheat oven to 400° degrees.
  • 2Place 1 pie shell in the bottom of a 9 inch pie plate ( I used glass )
  • 3In a large bowl, add the crushed raspberries, sugar, lemon juice, lemon zest and cornstarch and set aside for about 15 minutes.
  • 4Place this mixture in the pie shell, and top with the 2nd pie crust.
  • 5Place the pie on a cookie sheet, and make "slits" in the top crust to prevent the pie shell from cracking.
  • 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.
  • 7Cool 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