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Fresh Raspberry Pie

Fresh Raspberry Pie
  • Prep 30 min
  • Total 3 hr 0 min
  • Ingredients 10
  • Servings 8

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

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
230mg
9%
Potassium
125mg
4%
Total Carbohydrate
49g
16%
Dietary Fiber
4g
16%
Sugars
29g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
2%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Homemade pie? Oh, pa-leeeze! Who's got time to make pie? News flash: You do!

    I'll admit, I've made my share of pies with homemade crusts like my grandma did. There are lots of days, though, when a pie sounds irresistable -- but the long prep and mess make it totally resistable. On those days, I head for the fridge to fetch a ready-made crust.

    Now don't curl your lips up like that. I didn't used to be a fan either. But over the years, these refrigerated pie crusts have gone from good to amazing -- totally tasty, tender and flaky.

    And here's my closing argument: If the decision is whether or not to have a homemade pie for dessert tonight, I'll take the pie -- refrigerated crust and all -- every time. I rest my case.

    So, this is Pillsbury's super easy recipe for Fresh Raspberry Pie -- check it out below -- and it's about the best thing since sliced bread for the 4th of July. Serious delish on a plate. Serious ease on the prep. And if you want to red-white-and-blue it up, just add some blueish sprinkles to the top and your pie'll be as colorific as the flag.

    My pie didn't last long enough for me to add the blue sprinkles. Once I bit into that bite on the fork there, I put the camera down ... sigh ... and you can guess the rest.

    More Easy Pies

    If you like the idea of making easy pies, these recipes featuring ready-made crusts are for you:

    Rhu-Berry Pie
    Banana Cream Pie
    Creamy Mojito Pie
    Chocolate Silk Pecan Pie
    Stuffed Crust Strawberry Cream Pie

    Happy 4th of July!

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