Best Fresh Raspberry Pie Recipes

SUMMER FRESH RASPBERRY PIE

Steps:

• Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
• Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
• Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
• Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.

FAVORITE FRESH RASPBERRY PIE

Steps:

• 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. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , 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., 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. , 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.

FRESH RASPBERRY PIE

Steps:

• In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes., Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours.

FRESH RASPBERRY CRUMB PIE

Steps:

• Place unbaked prepared pie shell in the freezer for 15 minutes; preheat oven to 400°.
• In a mixing bowl, combine the raspberries, 1/2 cup sugar, and lemon juice; toss gently to mix; set aside for 10 minutes to juice.
• Combine the 3 tablespoons sugar, cornstarch, and nutmeg in a small bowl; stir cornstarch mixture into the fruit mixture.
• Spread the raspberry jam inside the chilled pie shell.
• Scrape the filling into the shell, smoothing the fruit with a spoon.
• Place the pie on the center oven rack and bake for 25 minutes.
• Meanwhile, to make the topping: combine the flour, sugar, cinnamon, and salt in a food processor.
• Scatter butter over the dry mixture; pulse until the mixture resembles fine crumbs.
• Dump the crumbs into a large bowl and gently rub between your fingers to make large buttery crumbs; refrigerate until ready to use.
• Take pie from oven and lower temp to 375°.
• Carefully dump the crumbs in the center of the pie and spread them evenly over the top with your hands.
• Return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
• Slide a large foil-lined baking sheet onto the rack below to catch spills.
• Bake for about 25 minutes or until juices bubble thickly around the edge of the pie.
• Transfer pie to a wire rack; let cool.
• Serve barely warm or at room temperature with ice cream.

MAGGIE'S FRESH RASPBERRY PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Line an unpricked pastry shell with a double thickness of heavy-duty aluminum foil.
• Bake the pastry shell in the preheated oven for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
• Place the sugar, cornstarch, and water in a saucepan. Cook over medium heat until the sugar and cornstarch dissolve and the mixture thickens, about 10 minutes. Remove from heat and whisk in the raspberry flavored gelatin mix. Refrigerate the filling until slightly cooled, about 15 minutes.
• Arrange the raspberries evenly in the bottom of the prepared pie crust. Pour the raspberry gelatin mixture over the berries. Chill the pie in the refrigerator until set, 4 to 6 hours. Garnish with whipped cream to serve.

FRESH RED RASPBERRY CREAM PIE

Steps:

• Whisk sweetened condensed milk and lemon juice together in a bowl; gently fold in raspberries.
• Gently spread cream cheese onto the bottom and sides of graham cracker crusts using a spatula. Divide raspberry mixture between the two crusts; spread filling evenly within the crust.
• Refrigerate until set, at least 3 hours.

FRESH RASPBERRY PIE

Steps:

• In a saucepan, combine sugar and cornstarch.
• Add the water and bring to a boil, stirring constantly.
• Cook and stir for 2 minutes.
• Remove from the heat; stir in gelatin until dissolved.
• Cool for 15 minutes.
• Place raspberries in the crust; slowly pour gelatin mixture over berries.
• Chill until set, about 3 hours.
• Garnish with Cool Whip if desired.

FRESH GLAZED RASPBERRY PIE

Steps:

• In a small saucepan, crush 1 cup of berries. Add water; simmer for 3 minutes. Strain, reserving juice; discard pulp and seeds. Add enough water to juice to measure 1 cup liquid. In a large saucepan, combine the sugar, cornstarch and salt. Slowly stir in raspberry liquid. bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly., Place remaining raspberries in pastry shell; pour glaze over top. Refrigerate for 2-3 hours or unto set. Serve with whipped cream if desired.

FRESH RASPBERRY LIME PIE

Steps:

• In a large bowl, beat milk and lime juice (mixture will begin to thicken). Stir in whipping topping. Add food coloring if desired. Gently fold in raspberries. Spoon into pie crust. Chill. Garnish with additional raspberries and mint.

FAVORITE FRESH RASPBERRY PIE RECIPE - (4.6/5)

Steps:

• 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. Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. 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. 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. Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

FRESH RASPBERRY PIE

Steps:

• Preheat oven to 350.
• FILLING:.
• Rinse your raspberries lightly and set aside to dry. Some people don't rinse them for optimum flavor so if you don't suspect dirt or bugs, skip the rinsing. In a large bowl mix tapioca and sweetener. Add raspberries and gently but thoroughly toss them until they're evenly coated. Let sit while you prepare the crust.
• CRUST:.
• Mix flour and salt in a medium bowl using a fork. Add oil and mix thoroughly. Add apple juice (use less for a crunchier crust or more for a softer one) and mix well. It will seem very wet but will dry out right away. Form a ball and roll out half the dough between 2 sheets of wax paper. Line a pie plate with the rolled out dough. Prick the bottom and sides a few times to get out any air bubbles. I usually put it in the oven for 5 minutes or so before filling it to prevent sogginess. Roll out the other half of the dough and set aside.
• Fill crust with raspberry filling and top with the top crust. Seal edges and prick the top a few times with a fork to let steam escape. Bake for 50 minutes. Let cool before slicing to allow the filling to set.

FRESH GLAZED RASPBERRY PIE

Steps:

• In a small saucepan, crush 1 cup of berries. Add water; simmer for 3 minutes. Strain, reserving juice; discard pulp and seeds. Add enough water to juice to measure 1 cup liquid. In a large saucepan, combine the sugar, cornstarch and salt. Slowly stir in raspberry liquid. bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
• Place remaining raspberries in pastry shell; pour glaze over top. Refrigerate for 2-3 hours or unto set. Serve with whipped cream if desired.

FRESH RASPBERRY PIE

Steps:

• 1. Stir together sugar and cornstarch.
• 2. Gradually add water and 1 Cup of crushed raspberries. (or the fruit you chose) Mix well.
• 3. Cook over medium heat stiring constantly until mixture thickens and boils.
• 4. Boil and stir 1 minute.
• 5. Remove from heat. Add jello and remaining berries.
• 6. Pour into baked pie shell.
• 7. Chill until firm.
• 8. Top with whipped cream if desired.

FRESH RASPBERRY PIE

Steps:

• 1. Preheat oven to 400* Combine sugar, cornstarch, and lemon zest in a small bowl, stir to mix.
• 2. Add lemon juice to the berries. Pour sugar mixture over berries and GENTLY stir.
• 3. Pour berries into unbaked pie shell, dot with the tablespoon of butter.
• 4. Place crust on top and make slits to let steam vent. Brush the top with a little milk or cream and sprinkle with sugar. I place a ring around mine to keep the edges from burning. Or you can use foil to cover 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 times and it always sticks if I don't.
• 5. Bake at 400* for 20 minutes, then reduce temperature to 350* 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 about 5 minutes. Let sit several hours for the juices to soak up.

FAVORITE FRESH RASPBERRY PIE

Steps:

• 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. Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes.
• 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. 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.
• Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

FRESH RASPBERRY PIE

Steps:

• In a bowl, combine flour and confectioners sugar; cut in butter until crumbly.
• Press onto bottom and up the sides of an ungreased 9 inch pie plate.
• Bake at 350°F for 18-22 minutes or until edges are golden brown.
• Cool on a wire rack.
• In a saucepan, combine sugar and cornstarch.
• Stir in water until smooth; stir in corn syrup.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from heat; stir in gelatin and vanilla until gelatin is dissolved.
• Cool to room temperature, about 30 minutes.
• Add the raspberries; gently stir to coat.
• Spoon into crust.
• Refrigerate until set, about 3 hours.