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Fresh Raspberry Pie

By: Ruth Andersson

"In Richmond, British Columbia, Ruth Andersson piles fresh berries in a pastry crust, then dresses them up with an easy glaze and whipped cream. 'It's the best fresh fruit pie I have ever tasted,' she assures."

Rate/Review | Read Reviews (17)

Prep Time:
25 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

4 cups fresh raspberries, divided
1/3 cup water
3/4 cup sugar
7 1/2 teaspoons cornstarch
Dash salt
1 (9 inch) pastry shell, baked
Whipped cream

Directions

In a saucepan, crush 1 cup of berries. Add water; simmer for 3 minutes. Strain, reserving juice; discard pulp and seeds. Add enough water to juice to measure 1 cup liquid. In a saucepan, combine sugar, cornstarch and salt. Slowly stir in raspberry liquid. bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
Place remaining raspberries in pastry shell; pour glaze over top. Refrigerate for 2-3 hours or unto set. Serve with whipped cream if desired.