Made with a homemade raspberry pie filling featuring big, locally grown raspberries that you pick yourself, this pie is spectacular. In a pinch, you can make it with frozen berries.
Ingredients
- 4 cups fresh raspberries , divided
- 0.5 cups water
- 2 tablespoons cornstarch
- 0.25 cups cold water
- 0.5 cups white sugar
- 1 tablespoon lemon juice
- 1 ready-to-use refrigerated pie crust , 9 inch
- 1 cup whipped cream for garnish
- 1 teaspoon lemon zest for garnish
Instructions
-
1
Cook 1 cup raspberries and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until raspberries soften, about 5 minutes. Strain mixture into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
-
2
Stir cornstarch into 1/4 cup cold water in a bowl until dissolved. Pour mixture into the saucepan and mix with mashed berries. Stir in sugar. Heat over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Let cool to room temperature, 15 to 25 minutes.
-
3
Pour remaining 3 cups raspberries into pie crust. Pour raspberry sauce over top and refrigerate until set, about 1 hour.
-
4
Garnish slices with whipped cream and lemon zest.
Nutrition Facts
Per serving
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