Fresh Raspberry Pie

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

  • 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
  • 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.
  • 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.
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