Fresh Raspberry Pie

Total Time
35mins
Prep 15 mins
Cook 20 mins

yummy!

Ingredients Nutrition

Directions

  1. In a bowl, combine flour and confectioners sugar; cut in butter until crumbly.
  2. Press onto bottom and up the sides of an ungreased 9 inch pie plate.
  3. Bake at 350°F for 18-22 minutes or until edges are golden brown.
  4. Cool on a wire rack.
  5. In a saucepan, combine sugar and cornstarch.
  6. Stir in water until smooth; stir in corn syrup.
  7. Bring to a boil; cook and stir for 2 minutes or until thickened.
  8. Remove from heat; stir in gelatin and vanilla until gelatin is dissolved.
  9. Cool to room temperature, about 30 minutes.
  10. Add the raspberries; gently stir to coat.
  11. Spoon into crust.
  12. Refrigerate until set, about 3 hours.

Reviews

(2)
Most Helpful

Very easy crust recipe with a slightly sweet flavor. I was a little concerned this pie would not turn out when it did not thicken after cooking for 2 minutes in step #7. I boiled and stirred it for an additional 2 minutes but still no thickening. I went ahead and pour (not spooned) the mixture into the prepared pie crust, popped it in the fridge and hoped for the best. We had a delicious raspberry pie. With fresh whipped cream or without - it was terrific. Thanks for posting this recipe.

QueenBee49444 July 28, 2009

This is a great way to taste the flavor of fresh raspberries in a delicious dessert. It is wonderful topped with fresh whipped cream.

peggyf40 September 27, 2004

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