Raspberry Pie Recipe Is Fruity, Flavorful and So, So Easy to Bake Up
This treat is extra easy thanks to the pie crust mix
Raspberries are one of my favorite fruits. When I was a kid, my neighbor let us pick fresh raspberries from the vines in her garden — they were always perfectly sweet and juicy. They’re also an excellent fruit for dessert, especially a pie. This is exactly why our Raspberry Pie recipe is the summer treat you’ll be bringing along to all your outings.
Here at Woman’s World, we love making things easier, so we saved you the step of making homemade pie dough. For this recipe, we start with a pie crust mix as the base. The filling is quick, too, as it’s only fresh raspberries, sugar and cornstarch. The cornstarch acts as a thickening agent, making the raspberries thick and gooey. Top with whipped cream, and you’ll have something sweet in no time!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- ½ of 11-oz. pkg. piecrust mix
- 8½ cups raspberries, from 6 (6 oz.) pkgs.
- 1 cup sugar
- ¼ cup cornstarch
- 1½ cups thawed frozen whipped topping
- Fresh mint
Instructions
PrintPlace jellyroll pan on rack in lower 1⁄3 of oven; heat to 400°F. Grease 9" pie pan. Prepare crust mix according to package directions for 9" one-crust pie. On floured surface, roll out to 13" round; fit into pan. Fold dough under around edge; flute. Using fork, prick dough. Line pie shell with foil; fill with dried beans. Bake on pan 15 min. Remove foil with beans; bake until golden, 5-7 min. Cool.
Puree 2 cups raspberries. Transfer to pot. Stir in sugar, cornstarch and 1⁄2 cup water. Over medium heat, bring to boil. Cook until thickened, 1 min. Stir in 5 cups raspberries. Spoon into crust. Cover. Chill until set. Add topping, remaining berries and mint.
This treat is extra easy to whip up, thanks to piecrust mix
Nutrition
- Calories: 245
- Fat: 7 gram
- Saturated Fat: 3 gram
- Protein: 3 gram
- Carbohydrate: 45 gram
- Fiber: 7 gram
- Cholesterol: 7 mg
- Sugar: 25 gram
- Sodium: 130 mg
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