Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

fresh raspberry pie

(2 ratings)
mississinewalkergrl avatar
Blue Ribbon Recipe by
Jen B
@mississinewalkergrl
Somewhere, IN

Makes a really nice raspberry pie. I've never tried anything but fresh berries with it. It's very simple. Make your own crust or the crust rolled up and ready to go! I usually make mine and let it sit most of the day, or make it in the evening and let it sit all night for the juices to soak up and the pie to set. Hope you like it!

Blue Ribbon Recipe

Fresh raspberry pie is perfect for summer. Tart and sweet, this easy-to-make pie tastes a lot like a cobbler with its bubbling fresh raspberry flavor and flaky crust. Serve with a big scoop of vanilla ice cream for a fantastic summer dessert.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 -8
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For fresh raspberry pie

  • 4 c
    fresh raspberries (4 heaping cups)
  • 1 Tbsp
    lemon juice
  • 1 Tbsp
    lemon zest
  • 1 c
    sugar
  • 3 Tbsp
    corn starch
  • 1 Tbsp
    cold butter, cut into small pieces
  • your favorite pie crust, homemade or store-bought

How To Make fresh raspberry pie

  • Sugar, corn starch, and zest in a bowl.
    1
    Preheat oven to 400 F. Combine sugar, corn starch, and lemon zest in a small bowl. Stir to mix.
  • Lemon juice and berries in a bowl.
    2
    Add lemon juice to the berries.
  • Combining berries and sugar mixture.
    3
    Pour sugar mixture over berries and GENTLY stir.
  • Berries in a pie crust with dots of butter.
    4
    Pour berries into an unbaked pie shell. Dot with a tablespoon of butter.
  • Second crust on top and cutting slits.
    5
    Place crust on top and make slits to let steam vent.
  • Brushing crust with milk.
    6
    Brush the top with a little milk or cream.
  • Sprinkling crust with sugar.
    7
    Sprinkle with sugar.
  • Crust protector around the edges.
    8
    I place a ring around mine to keep the edges from burning. Or you can use foil to cover the edges. With either one, I would spray the side touching the crust with Pam to keep it from sticking to the crust because of the milk you brush on. I have forgotten to do this a couple of times and it always sticks if I don't.
  • Baking the Fresh Raspberry Pie.
    9
    Bake at 400 F for 20 minutes. Then reduce the temperature to 350 F and bake another 25-35 minutes, depending on your oven. Mine usually takes 30 minutes and then I turn off my oven and let it sit for about 5 minutes.
  • Baked raspberry pie cooling.
    10
    Let sit for several hours for the juices to soak up.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT