Go Back
+ servings
Print

Raspberry Pie

Servings 8 servings
Author Si Foster, A Bountiful Kitchen

Ingredients

  • 1 cup water
  • 1 cup sugar
  • dash of salt
  • 1/4 cup cornstarch
  • 4-5 cups raspberries fresh or frozen
  • 1 tablespoon butter no margarine
  • 1 single pie crust baked and cooled

Instructions

  1. Pour the water, sugar salt and cornstarch into a medium size saucepan and whisk together until smooth and no lumps appear.
  2. Turn the heat to medium high and add 1 cup of raspberries.
  3. Bring the mixture to a boil. Stir the mixture so the berries do not burn.
  4. Boil for one minute. The mixture should thick. Taste to make sure the cornstarch is cooked and does not taste pasty.
  5. Remove from heat. Add 1 tablespoon butter and stir until mixed in.
  6. Place the remaining 3-4 cups of berries in a medium size bowl. Pour the cooked mixture over the berries in the bowl. Gently fold together.
  7. Set in refrigerator until cooled, about 30 minutes.
  8. Pour the mixture into a cooked and cooled pie shell and let sit for 3-6 hours.
  9. Top with sweetened whipped cream and serve the same day. Store any leftovers in fridge.

Recipe Notes

- If you'd like to to use an Oreo Crust, Crush 1/2 package of Oreos, 4 tablespoons melted butter, 1 tablespoon sugar. Pulse until smooth in blender or food processor. Press the crumbs into a 9 inch pie plate. Bake at 350 degrees for 10-15 minutes. Let cool completely and fill!-I purchase large bags of frozen raspberries at Costco (SLC on 300 west) they come in a bag with about 18 cups per bag and are quite a bit less expensive than small bags of frozen berries at grocery stores.