After picking over a gallon of raspberries this morning, we quickly decided to make a homemade raspberry pie for dessert tonight. I don’t know about you, but I love this time of year. Having a garden and growing your own food is a lot of work, but when you get to enjoy things like a fresh raspberry pie {something that’s not sold in stores}, it makes all the hard work worth it.
Here is my favorite raspberry pie recipe:
Ingredients
4 cups raspberries {we used fresh}
1 cup sugar
1/4 cup cornstarch
1 tablespoon lemon juice {I used bottled lemon juice}
1 double pie crust {my favorite pie crust recipe}
1 egg {for egg wash}
extra sugar to sprinkle over the top of the pie {I used sparkling sugar}
Directions
Preheat oven to 425 degrees
Whisk together the sugar and corn starch in a small bowl and set aside. Place the raspberries in a large bowl and pour lemon juice over them. Slowly fold in the sugar and corn starch mixture {be careful not to totally crush all the berries} and mix until combined.
Pour raspberry filling into crust lined pie plate and add a top crust. Crimp edges of pie crust together and brush with egg wash and sprinkle with a wee bit of sugar.
Bake at 425 for 15 minutes then reduce the heat to 350 degrees and back for an additional 25- 30 minutes or until the juices are bubbling and the pie crust is a golden brown.
Cool and serve with homemade vanilla ice cream.
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Laura says
I have to wait until next year for my berries to produce. I have boysenberries, which started as little brown sticks I got free off Craigslist!
I saw your crust post, and have to say, I agree with you about Crisco! Nothing is as good for pie crusts or biscuits. I will never try a store brand again! Even butter can’t give crusts and biscuits the flake Crisco can.
I just made a blueberry pie, and the berries were huge. They weren’t off my bushes, which ripened a few weeks ago. But, anyway, the berries were so large they kept their shape after baking, which my family didn’t much care for! It made cutting and serving rather interesting! Rolling berries all over the plates!
Have you had that happen? They were fresh blueberries, not frozen when I put them in the pie. Cooked it like usual, but they didn’t break down into the yummy purple mush they usually do.
carol says
I agree that pie crust with Crisco is very tasty. My grandmother and mother both used it. I did, too, until I tried this:
1 crust = 1 cup flour to 6-8 tablespoons of butter and cold water or cold vodka until it holds together (@ 3 tblsp. per crust). (If you use vodka, it bakes away and leaves no taste.) Like Mavis, I sprinkle the top of a two crust pie with sanding sugar. Butter is just as fattening but is better for you + you get a flaky crust with a buttery taste. This works well on quiches, too. People always positively comment on my quiche crust/pie crust.
Heather says
We just picked raspberries the other day along with some cherries. Question: Can you bake off this pie and let it cool and then freeze it for another time? I am wanting to take it to the cabin in a couple of weeks, but wasn’t sure it would freeze well. What do you think? Thanks in advance.
Madam Chow says
Can’t speak for Mavis, but what I do, and what others recommend, is that you freeze the whole pie raw. When you take it out to bake, just add more baking time. Because I’m leery of putting a Pyrex pie plate from the freezer to the oven, I do this only if I freeze it in a metal pan.
Heather says
Thanks…that makes a lot of sense! I will be making this up today 🙂
Desi says
For the crisco, I heard that if you take what is left in your container after opening it, scoop out what is left into a pan, bring it to melting point, pour in clean bottling jars add lid and ring just like you do for canning that it will seal itself. That way it doesn’t go bad.
Laura says
I never have a can around long enough to go bad! Even the large cans. It doesn’t spoil for about a year even after opening.
Jana Williamson says
Sorry, but gotta disagree about the Crisco. I use homemade organic lard and that is the best shortening to use. It is better for you, as well as tastes better and makes the flakiest crust I have ever eaten. I really would not suggest Crisco with the hydrogenated oil (trans fats) in it that we are warned against. Once you learn to make organic lard you can never go back to store bought anything again. But gonna try this recipe next year when my raspberry bush hopefully will be producing.
Laura says
Actually all Crisco shortenings contain 0g of trans fat per serving.
That wasn’t always the case, but is now.
I don’t want to use lard, as it’s not plant based. Vegetable shortening is fine in moderation, as is lard, or butter… but my personal preference will always be the brand name Crisco. When people ask for my crust recipe (and they do, it makes prize-winning crusts!) I always say not to use a cheaper brand. No, I don’t work for them!
You are very industrious to make your own lard!