Raspberry Pie I


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

1 to 9 - inch pie


  • 1 quart fresh raspberries

  • 1 ¼ cups white sugar

  • 8 teaspoons cornstarch

  • 2 tablespoons quick-cooking tapioca

  • 6 tablespoons water

  • 4 tablespoons butter

  • 1 recipe pastry for a 9 inch double crust pie


  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.

Nutrition Facts (per serving)

449 Calories
21g Fat
64g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 449
% Daily Value *
Total Fat 21g 27%
Saturated Fat 7g 37%
Cholesterol 15mg 5%
Sodium 275mg 12%
Total Carbohydrate 64g 23%
Dietary Fiber 6g 22%
Total Sugars 35g
Protein 4g
Vitamin C 17mg 84%
Calcium 22mg 2%
Iron 2mg 9%
Potassium 134mg 3%

* 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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