Fresh Raspberry Pie


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.

Prep Time:
25 mins
Total Time:
25 mins
6 servings


  • 4 cups fresh raspberries, divided

  • cup water

  • ¾ cup sugar

  • 7 ½ teaspoons cornstarch

  • 1 dash Dash salt

  • 1 (9 inch) pastry shell, baked

  • ½ cup Whipped cream


  1. 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.

  2. Place remaining raspberries in pastry shell; pour glaze over top. Refrigerate for 2-3 hours or unto set. Serve with whipped cream if desired.