Rating: 3.5 stars
54 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 8

Fill this fresh Raspberry Pie with fresh fruit from the farmers market or your garden, then top each slice with a scoop of vanilla ice cream for the ultimate summer dessert.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
50 mins
total:
1 hr 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl combine the 2 cups flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.

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  • On a lightly floured surface flatten one dough ball. Roll from center to edges into a 12-inch circle.

  • To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

  • In a large mixing bowl combine the sugar and 1/3 cup flour. Stir in berries and lemon peel. Gently toss the berries until well coated. Transfer berry mixture to the pastry-lined pie plate.

  • On lightly floured surface roll remaining dough into a 12-inch circle. For a lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate. Cut rolled pastry into 1/2-inch strips and weave strips over filling. Fold bottom crust over strip ends; trimming strips as necessary. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for escape of steam; place on filling and fold edge under bottom pastry. Flute edge as desired.

  • If desired, brush pastry top with a little milk and sprinkle with additional sugar.

  • To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake in a 375 degree F oven for 25 to 30 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.

Make-Ahead Tip:

Place the baked and cooled pie in a freezer bag and label; freeze for up to 3 months.

Nutrition Facts

384 calories; fat 18g; saturated fat 4g; carbohydrates 53g; insoluble fiber 4g; protein 4g; vitamin a 10.3RE; vitamin c 18.9mg; sodium 134mg; calcium 20.2mg; iron 2.3mg.
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