Recipe by Carol
"I have raspberries growing in my yard, and I think of pie at this time of year."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
pastry for a 9 inch single crust pie
2 1/2 cups
packed brown sugar
This pie was fantastic! We used frozen berries and I knew that I would need more cornstarch. I used about 3 tablespoons. I was unsure of the brown sugar as I have always used regular sugar. It was great! We have our own crust recipe that we used. Cannot wait to make it again!
A disaster. It was like a soup inside. Completely liquid. I followed the directions exactly. I don't know what went wrong. I think the temperature (400) may have been too high - at that level, I think the berries probably quickly liquified. And I did cut several slits in the top crust to let steam escape. Maybe you should mix the berries with the sugar and corn starch in a bowl first so the corn starch can actually work and hold the filling together. Really, it was a waste of the berries that I picked.
I love this website and this recipe! The only thing i did differently in this recipe was mix honey with the remainder of the egg white and use it to glaze the top of the pie to give it that nice flaky give. Thanks!
This was a great, simple pie. Next time I will use a little less sugar, I found that sugar over powered the tast of the raspberries. Other than that it was great.
Excellent! And lower in fat than many of the other raspberry pies listed. Thanks! Even works great when you simply buy the pre-made pie shell crusts in the frozen section of the grocery.
This was delicious! I liked the brown sugar with the raspberries. Everyone ate it up! I had a ten inch pie shell, so I doubled the recipe and used 3 tablespoons of flour instead of the corn starch (I don't like the cornstarch taste). It was perfect. Don't use frozen, grocery store, freezer section berries for this recipe. They are too moist, you don't want to use raspberries frozen in a solid block, not good for pies. Make this pie with fresh berries, when they are in season. Or use your carefully home frozen, fresh picked berries (Freeze fresh berries on a cookie sheet and transfer to a freezer bag after they are frozen, Do this within a day, don't freezer burn the berries. This way you don't have a big nasty frozen block of berries:) Good old fashioned recipe, will make again!
YUM! And I hate berry pies! I had never made a pie before since I don't like them (was for the fiancé) and I was able to make this easily! I used 2 1/2 cups frozen blackberries and 1/2 cup frozen raspberries because I am a college student on tight funds. Still yummy! I would add a bit more corn starch if using the frozen berries since they have more water, but still just great! I used it with the Basic Flaky Crust Recipe on this site. Highly recommended!
THIS IS AWSOME! THE BEST EVER TO BE MADE IN MY KITCHEN! I AM LEARNING TO BAKE PIES AND THIS ONE IS EASY. THANK YOU!
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Pie II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 82
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a sweet and tart, two-berry pie from scratch.
See how to make a wonderfully sweet and tart fruit pie.
Watch how to make this old-fashioned family favorite.