Raspberry Pie I
Featured in Allrecipes Magazine

Raspberry Pie I

102

"With black raspberries being fresh, I have made 2 of these pies this week."
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Ingredients

servings 449 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 63.7g
  • 21%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
  2. Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
  3. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

102
  1. 126 Ratings

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Most helpful positive review

Okay, here's the deal. One of the best, most simple raspberry pie recipes I've come across. A couple of things to share with you. First, I've read about "watery" pies. One thing that contribut...

Most helpful critical review

I have been baking for 33 years and on numerous occassions have sold my baking at Christmas and other special events. I have NEVER heard of adding water to a fruit pie, but I thought I should f...

Okay, here's the deal. One of the best, most simple raspberry pie recipes I've come across. A couple of things to share with you. First, I've read about "watery" pies. One thing that contribut...

This pie was a big hit!! Ate while still hot in the middle, and not at all runny. I followed the directions pretty close. I used 2 bags of thawed raspberries and thawed deep dish double crust pi...

I have been baking for 33 years and on numerous occassions have sold my baking at Christmas and other special events. I have NEVER heard of adding water to a fruit pie, but I thought I should f...

I liked this recipe because the pie was not runny at all. I made a raspberry pie the week before with flour instead of the cornstarch and tapioca and it was very runny which make the crust soggy...

I made this pie last night for my husbands' birthday--and he really loved it. I thought it tasted a little like jam, but it was still pretty good. The only thing was that I used frozen raspberri...

Very nice pie. I added a bit of lemon zest to the filling to bring out the raspberry flavour and brushed the top with milk and sprinkled it with sugar. Came out beautifully. Make sure you leav...

This is my go-to pie. I am an avid pie baker, and this pie by far receives the most compliments. Personally I enjoy the tart yet still sweet flavor of this pie, and my recipients have compliment...

Very tasty recipe, but next time, I'll add less sugar and more cornstarch. Tasted like jam, almost, sooo good, but a little runny. Thanks for the recipe!

This was sooo good! My berries were tart, so I added an extra 1/4 cup sugar. Used frozen pie crusts, but it was still so fresh and wonderful tasting. My husband said to throw all other recipe...