This is the perfect summer pie. Cool, tart, slightly sweet. Flaky crust. The recipe comes from my dear grandmother, Mary Lou (if you like it, check out her blueberry pie recipe). I vividly remember being a young child picking raspberries at her house. Her raspberries have always tasted extra special to me. Many years ago, when she sold her house, she gave me a cutting of her berries and I now enjoy a bountiful harvest every year. I can always tell which berries are from Grandma!
Thank you to my daughter Anna for taking such a great picture of the pie! 🙂
- 4 cups fresh raspberries
- 3/4 cup sugar
- 4 Tbsp. cornstarch
- 1 cup water
- blind baked single crust, cooled
In a large saucepan, combine 1 1/2 cups raspberries, water, cornstarch and sugar. Heat until thick and bubbly. Cool slightly. Smear a little on the bottom of the pie crust. Stir in remaining fresh raspberries into cooked mixture. Pour into pie. Refrigerate until set.
To blind bake: Preheat oven to 375 degrees. Place the rolled out pie dough in the pie plate and crimp sides as desired. Refrigerate 40 minutes then freeze 20 minutes. Line with foil and place pie weights in the middle. Bake 17 minutes, then remove foil and cook until golden brown.