Fresh raspberries get tossed in a sugar mixture, and baked in a homemade crust! If you’re a raspberry fan, you will fall in love with this pie!
Fresh Raspberry Pie
This was the BEST way to use up my fresh raspberries from my garden! Raspberry lovers will come back for another piece! It’s so easy to make. You can use my Easy Pie Crust recipe, for the crust. My crust comes together fast and requires no chilling.
The whole family enjoyed this pie. I baked it twice, in one week. It was that good, and easy! I can’t wait for the raspberry bushes to produce a new batch of raspberries. I will be baking another fresh raspberry pie with them!
Here’s what I did:
I made a double crust using my Easy Pie Crust recipe. Lined an 8 inch pie pan with a bottom crust, set aside. In a large mixing bowl, toss together fresh raspberries, sugar, corn starch, and a pinch of salt. Pour into the bottom pie crust. Dot in 1 Tablespoon of butter over the raspberry mixture. Roll out the top crust. Brush the bottom crust edges with milk, and place the second crust on top. Trim the edges and crimp with a fork, or fold over top. Make a slit on top of pie, allowing steam to escape.
I re-rolled any remaining pieces of dough and cut out small star shapes. I dipped one side of the stars into a small dish of milk, and placed on the pie (make sure to use the side that was dipped, it serves as the “glue” to stick to the top crust). I lightly, brushed the entire pie with milk and sprinkled sugar over the top. Then bake in the oven.
Fresh Raspberry Pie – Makes one 8 inch pie
- 1 double pie crust (My Easy Pie Crust)
- 3/4 cup sugar
- 5 Tablespoons corn starch
- pinch of salt
- 6 cups fresh raspberries
- 1 Tablespoon butter
- 2 Tablespoons milk (for brushing crust)
- 2 Tablespoons sugar (for sprinkling on crust)
Step One: Preheat the oven to 375 F degrees. Place bottom crust into pie pan. In a large mixing bowl, combine the fresh raspberries, sugar, corn starch, and pinch of salt. Gently toss together to coat raspberries. Pour the raspberry mixture into the pie pan, on top of the bottom crust. Cut the butter into small chunks, and dot the raspberry mixture (scatter the butter over the top of fruit mixture).
Step Two: Brush the bottom crust edges with milk, and place the second crust on top. Trim around the edges of pie. Crimp edges with fork, or your fingers (you can also just fold them over, for a rustic look). Re-roll any left over pieces, and cut out shapes. Dip pie cut outs into milk, and place on the pie. Lightly, brush the entire pie with milk, and sprinkle with sugar. Make a few slits in the top crust, with a knife. Place pie on a baking sheet and into the oven. Bake for 45 – 50 minutes, or until the crust is golden brown. Place pie on a wired cooling rack, and allow to cool at least 2 hours. Enjoy!