Raspberry Pie

6 ingredients
8 steps

Ingredients

  • 1 recipe baked pastry shell
  • 5 c. fresh or frozen raspberries
  • 1/4 c. sugar
  • 1/2 c. cold water
  • 3 Tbsp. lemon juice
  • 3 Tbsp. cornstarch

Directions

  1. 1
    Prepare pastry shell as directed; set aside.
  2. 2
    In medium saucepan stir together 2 c. raspberries, 3/4 c. sugar, cold water, lemon juice, and cornstarch.
  3. 3
    Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 more minutes.
  4. 4
    Remove from heat.
  5. 5
    Cool slightly.
  6. 6
    Cover and refrigerate until thoroughly chilled.
  7. 7
    Carefully fold 2 c. of the remaining raspberries into the chilled mixture, spoon in to pastry shell.
  8. 8
    Cover; chill for at least 2 hours or until firm.

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