A raspberry pie recipe requires fresh or frozen raspberries, dough for a pie crust and time for chilling, baking and cooling. To simplify a pie recipe, buy the crust, pie filling and topping or substitute one of the homemade components with a ready-made version. Keep in mind, the following recipe is for raspberries, and using different berries may require varying amounts of sugar.
Prep time: 35 min. plus chilling
Cook time: 50 min. plus cooling
Ready in: 2 hrs.
Ingredients for pie crust:
- 2 c. all-purpose flour
- 1 tbsp. sugar
- 1/2 tsp. salt
- 3/4 c. shortening
- 1 egg, lightly beaten
- 3 tbsp. cold water
- 1 tbsp. white vinegar
Ingredients for fruit filling:
- 1 1/3 c. sugar
- 2 tbsp. quick-cooking tapioca
- 2 tbsp. cornstarch
- 5 c. fresh or frozen raspberries, unsweetened and thawed
- 1 tbsp. butter
Ingredients for topping:
- 1 tbsp. 2 percent milk
- 1 tbsp. sugar
Step 1: Combine the flour, sugar and salt in a large mixing bowl. Cut in the shortening until crumbly. Combine the egg, water and vinegar and stir into the flour mixture until moistened. Divide the dough with one ball slightly larger than the other, wrap in plastic wrap and refrigerate for about 30 minutes.
Step 2: Combine sugar, tapioca, cornstarch and berries in a large mixing bowl. Let set 15 minutes.
Step 3: Roll out the larger ball of dough on a lightly floured surface and place into pie pan, trimming the edges. Add the fruit filling mixture and dot with butter.
Step 4: Roll out remaining dough and place over the top of the pie, flute the edges and cut vents in the top. Brush with milk and sprinkle with sugar.
Step 5: Bake at 350 degrees Fahrenheit for 50-55 minutes or until bubbly and golden brown. Cool before serving.