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


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.


About this Recipe

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