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Raspberry Pie II

Read Reviews (55)

"I have raspberries growing in my yard, and I think of pie at this time of year." — Carol

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Original recipe makes 1 pie Change Servings

1 recipe pastry for a 9 inch single crust pie
2 1/2 cups raspberries
1/2 cup packed brown sugar

1 teaspoon cornstarch
1 tablespoon butter
1 egg white

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Directions

Preheat oven to 450 degrees F (230 degrees C).
Line a 9 inch pie plate with pastry, and brush with egg white. Arrange berries in crust. Combine sugar and cornstarch; sprinkle mixture over the berries. Dot with butter. Cover with upper crust, and seal the edges.
Bake for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C), and continue baking for 30 minutes.

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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!

—JHOLMES3

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Most Helpful Critical Review

Jul 29, 2006

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.

—Julia

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61 Ratings

Aug 10, 2007

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!

—Wannabecook

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Sep 01, 2003

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.

—PATIENCE22

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Sep 04, 2003

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.

—AlwaysCookin

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Aug 11, 2006

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!

—EASYLYVIN

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Oct 12, 2003

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!

—OHYUMMERS!

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Jul 11, 2004

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!

—RAYSBABE2004

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Nutrition

Calories
201 kcal
10%

Carbohydrates
28.5 g
9%

Cholesterol
4 mg
1%

Fat
9.1 g
14%

Fiber
3.4 g
14%

Protein
2.2 g
4%

Sodium
138 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Raspberry Pie II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 201
Calories from Fat: 82

% Daily Value *
Total Fat 9.1g 14 %
Saturated Fat 2.8g 14 %
Cholesterol 4mg 1 %
Sodium 138mg 6 %
Potassium 98mg 3 %
Total Carbohydrates 28.5g 9 %
Dietary Fiber 3.4g 14 %
Protein 2.2g 4 %
Sugars 15.2g
Vitamin A 2 %
Vitamin C 16 %
Calcium 3 %
Iron 9 %
Thiamin 10 %
Niacin 11 %
Vitamin B6 2 %
Magnesium 4 %
Folate 15 %

* 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.