This pie is best with the big, locally grown raspberries you pick yourself. In a pinch, you can make it with frozen.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.

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  • Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.

  • Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.

  • Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.

Nutrition Facts

146.5 calories; 1.5 g protein; 21.9 g carbohydrates; 3.8 mg cholesterol; 85 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2014
Nice quick & easy pie. I could have eaten the whole thing at once! I almost passed it by because other reviews said it didn't set. I had no trouble at all with the sauce setting. Be sure to heat the sauce over medium heat until it thickens in the pan while stirring constantly. Mine took about 4 minutes. Thank you - Love this pie! Read More
(9)

Most helpful critical review

Rating: 3 stars
09/14/2014
Where do I begin with this recipe? You cannot strain raspberries through a fine mesh sieve and get any type of mashed berry left over. You will get amazing tasting runny berry juice, but the fiber and the seeds will be left over. Go ahead and add an extra tablespoon of cornstarch. That's what I had to do the THIRD time I tried to make this pie and I left it on the burner for an additional five minutes or so to get it to thicken up. Also, you should double the amount of sauce/filling that the recipe calls for unless you want a lot of fairly dry berries. See how many dry berries there are in the photo above? That will be you. As others have said, you will also need more berries for a 9" pan. I gave this three stars for the number of attempts I made before it came out the way it needed to for the birthday for which I was preparing it. Read More
(10)
29 Ratings
  • 5 star values: 26
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
09/14/2014
Where do I begin with this recipe? You cannot strain raspberries through a fine mesh sieve and get any type of mashed berry left over. You will get amazing tasting runny berry juice, but the fiber and the seeds will be left over. Go ahead and add an extra tablespoon of cornstarch. That's what I had to do the THIRD time I tried to make this pie and I left it on the burner for an additional five minutes or so to get it to thicken up. Also, you should double the amount of sauce/filling that the recipe calls for unless you want a lot of fairly dry berries. See how many dry berries there are in the photo above? That will be you. As others have said, you will also need more berries for a 9" pan. I gave this three stars for the number of attempts I made before it came out the way it needed to for the birthday for which I was preparing it. Read More
(10)
Rating: 5 stars
05/07/2014
Nice quick & easy pie. I could have eaten the whole thing at once! I almost passed it by because other reviews said it didn't set. I had no trouble at all with the sauce setting. Be sure to heat the sauce over medium heat until it thickens in the pan while stirring constantly. Mine took about 4 minutes. Thank you - Love this pie! Read More
(9)
Rating: 5 stars
08/03/2013
Delicious. The only problem was that we didn't wait until it was cool so it was runny but I'm sure that would have resolved itself if we had waited. I love the fresh raspberry taste when only a few of the berries are cooked. I used raw sugar with good results. Read More
(8)
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Rating: 5 stars
06/22/2014
Made this pie with my homemade crust recipe and fresh picked raspberries. Made according to directions and turned out perfectly. Delicious and fresh family LOVED it!!! Read More
(4)
Rating: 4 stars
07/16/2017
Really good recipe. I made it with an easy crust recipe from Allrecipes and it worked out well. Read More
(2)
Rating: 5 stars
07/29/2018
1/3 cup sugar. Chocolate Graham crust. Read More
(1)
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Rating: 5 stars
08/08/2016
I used 1/3 cup sugar rather than 1/2 cup sugar. Absolutely delicious pie! Everyone loves it! I have shared it with friends and they all love it! Read More
(1)
Rating: 5 stars
07/08/2018
Delicious!!! I much prefer the taste of fresh raspberries to cooked so this suits my taste perfectly!!! I made the sauce a couple of days ahead and stored it in the fridge until I could get more berries. Let the sauce come back to room temp. and proceed as written. Fast and easy! I also put the berries for the sauce(double the amount) through a Victorio strainer before cooking it and I really liked not having the seeds in the sauce. If you do this double your berries so you get the same amount of juice/berries called for on the recipe. Seeds take up about half the berry. LOL! Read More
(1)
Rating: 5 stars
06/27/2018
Fabulous just do exactly what the recipe said.. Read More
(1)