Fresh Raspberry Pie

If you'd prefer, use a combination of fresh berries in this pie.

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  • prep time 30 min
  • total time 3 hr 0 min
  • ingredients 10
  • servings 8
 

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1
cup granulated sugar
3
tablespoons cornstarch
1/4
teaspoon salt
1
cup water
4
cups fresh raspberries
1
tablespoon butter

Topping

1
cup whipping cream
1
tablespoon powdered sugar
1
teaspoon vanilla

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2 Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch, salt and water. Stir in 2 cups of the raspberries. Heat to boiling. Boil 1 minute, stirring constantly. Stir in butter. Cool completely, about 30 minutes.
  • 3 Stir remaining 2 cups raspberries into cooled raspberry mixture. Spoon into cooled baked shell. Refrigerate at least 2 hours before serving.
  • 4 To serve, in medium bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Garnish pie or individual servings with whipped cream. Store in refrigerator.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2 Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch, salt and water. Stir in 2 cups of the raspberries. Heat to boiling. Boil 1 minute, stirring constantly. Stir in butter. Cool completely, about 30 minutes.
  • 3 Stir remaining 2 cups raspberries into cooled raspberry mixture. Spoon into cooled baked shell. Refrigerate at least 2 hours before serving.
  • 4 To serve, in medium bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Garnish pie or individual servings with whipped cream. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
230mg
230%;
Total Carbohydrate
49g
49%
(Dietary Fiber
4g
4%
  Sugars
29g
29%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
15%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.