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

Carol
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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.

Partner Tip

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

Nutrition Facts

200.8 calories; 2.2 g protein; 28.5 g carbohydrates; 3.8 mg cholesterol; 137.9 mg sodium. Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/11/2004
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! Read More
(133)

Most helpful critical review

Rating: 1 stars
07/30/2006
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. Read More
(9)
76 Ratings
  • 5 star values: 45
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 7
Rating: 5 stars
03/11/2004
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! Read More
(133)
Rating: 5 stars
08/10/2007
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! Read More
(51)
Rating: 4 stars
09/01/2003
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. Read More
(37)
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Rating: 5 stars
08/11/2006
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! Read More
(31)
Rating: 5 stars
09/04/2003
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. Read More
(28)
Rating: 5 stars
10/12/2003
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! Read More
(25)
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Rating: 5 stars
07/11/2004
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! Read More
(14)
Rating: 5 stars
07/14/2006
Perfect! my boys picked the berries and helped bake the pie. I used 3/4 cup brown sugar and 2 tsp. cornstarch. Everyone said it was the best berry pie they have ever had! Read More
(12)
Rating: 4 stars
07/31/2003
I dug through the snow up here and found some raspberries to make this berry berry good pie eh. Like it was easy to make and lower in fat than others. Suprisingly good with a slice of Canadian cheddar eh. CRAZY CANUCK IN CANADA Read More
(11)
Rating: 1 stars
07/30/2006
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. Read More
(9)