Saturday, July 27, 2013

Raspberry Pie

This is a great fruit pie recipe.  You can make it with any berry, blueberries, blackberries, raspberries, or even a mixture of all.  It is a combination of the recipe that I got off the side of the pie crust box and one I found online.
  • 1 (9 in.) refrigerated pie crust
  • 1 1/3 C. sugar
  • 2 T. quick-cooking tapioca
  • ¼ C. cornstarch
  • 5 C. fresh or frozen unsweetened raspberries, thawed
  • 1 T. butter
  • 2 T. milk
  • 2 t. sugar
  1. Preheat the oven to 350 degrees.
  2. Roll the pie crust into a 9 inch pie plate and gently press the crust into place around the pie plate.
  3. Combine the sugar, tapioca, cornstarch, and raspberries together in a large bowl.  Allow the berry mixture to rest for 15 minutes.
  4. Place the berries in the pie crust and dot with butter. Cover the pie with the other crust.  Seal the edges carefully.
  5. Cut four slits into the crust and then brush with the milk and sprinkle the sugar over the top.
  6. Bake for 50 minutes or until golden brown and filling is bubbly. (If the edges of the pie start to get too brown cover them with foil.)
  7. Remove and allow to cool for at least 2 hours before serving. 
Tips and Tricks:

  • I use Pillsbury Pie Crust, which can be found in the refrigerated section of the grocery store, usually by the can biscuits.
  • I serve this pie with vanilla ice cream.  Pie a la Mode!

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