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Favorite Fresh Raspberry Pie

Total Time

Prep: 35 min. + chilling Bake: 50 min. + cooling

Makes

8 servings

This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so we always have pie with fresh raspberry filling. —Emily Dennis, Hancock, Michigan
Favorite Fresh Raspberry Pie Recipe photo by Taste of Home

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup shortening, cold
  • 1 egg, lightly beaten
  • 3 tablespoons cold water
  • 1 tablespoon white vinegar
  • FILLING:
  • 1-1/3 cups sugar
  • 2 tablespoons quick-cooking tapioca
  • 2 tablespoons cornstarch
  • 5 cups fresh or frozen unsweetened raspberries, thawed
  • 1 tablespoon butter
  • TOPPING:
  • 1 tablespoon 2% milk
  • 1 tablespoon sugar
  • Vanilla ice cream, optional

Directions

  1. In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
  2. Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes.
  3. On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter.
  4. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar.
  5. Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.

Nutrition Facts

1 piece: 498 calories, 21g fat (6g saturated fat), 30mg cholesterol, 168mg sodium, 74g carbohydrate (41g sugars, 6g fiber), 5g protein.

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