Prep 45 mins
Cook 1 hr
I love Oregon berries. This the first of many berry recipes I hope to put on Zaar.
- 1 quart raspberries, fresh
- 1 1⁄4 cups granulated sugar
- 8 teaspoons cornstarch
- 2 tablespoons quick-cooking tapioca
- 6 tablespoons water
- 4 tablespoons butter
- 1 pastry for double-crust pie
- Mix together raspberries, sugar, cornstarch, minute tapioca and water.
- Mix and let sit while you make your pie crust.
- Put berries in bottom crust, and put 4-1 T pats of butter on top.
- Put on top crust and crimp edges.
- Make slits in the crust to allow the steam to escape.
- Bake at 425 degrees F for 15 minutes.
- Reduce heat to 350 degrees F and bake for 45 minutes.
This pie was heavenly!! I didn't think it was tart at all, just not overly sweet, and it was perfect! I didn't have enough raspberries, so I made a small pie, just a 6 inch tin, so about a half pie. That little pie is on the kitchen counter calling my name right now. My husband said he knows I'll pick at it all evening...I really could eat the whole thing! This is truly one of the best pies I have ever tasted, and I will make it many, many times! Love our Northwest berries. Thanks, Lynn!
I made this last night using home grown berries. It was really good. Hubby thought it was a little tart and suggested more sugar. I did think it was a tad tart, but I am not sure I would add more sugar either. I don't mind. Eating it with vanilla ice cream would do the trick, I am sure. Either way, I liked this recipe and will definitely make it again. It was really easy. I paired it with the crust found here-http://www.food.com/recipe/martha-stewarts-pate-brisee-basic-pie-crust-229387- and added a little powdered sugar to the crust. I had seen another crust call for that so I decided to try it. I did not love it raw, but it tasted great all put together.
This was very good and easy to make. I folllowed the recipe as written and we all enjoyed this.