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Fresh Raspberry Pie

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Fresh Raspberry Pie
  • Prep 20 min
  • Total 3 hr 0 min
  • Ingredients 10
  • Servings 8
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Homemade raspberry pie has never been easier. Not sure how to make raspberry pie? Grab your little chefs and try out this four-step recipe. The key to making this delicious treat so easy is to create a raspberry pie with premade crust. Start by making a refreshing raspberry filling from scratch, then spread into a Pillsbury™ Pie Crust for a dessert that is full of berry flavor. You'll soon see why this is the best raspberry pie recipe of all time.
Updated Apr 21, 2022

Ingredients

Crust

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

  • 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. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil and stir 1 minute. Remove from heat; stir in butter. Pour into medium bowl. Cool 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.

Tips from the Pillsbury Kitchens

  • tip 1
    One frozen Pillsbury™ Deep Dish Pie Crust may be substituted for the refrigerated Pillsbury™ Pie Crust in this recipe. Bake pie crust as directed on package for One-Crust Baked Pie Shell.
  • tip 2
    Almond complements raspberry flavor nicely. When making your whipped topping, reduce vanilla to 3/4 teaspoon and add 1/4 teaspoon of almond extract to add a delicious almond twist to your raspberry pie!
  • tip 3
    Be sure to press pie crust firmly into the bottom and sides of the pie plate to keep the pie crust from shrinking during baking.
  • tip 4
    Whipping cream whips more quickly and gives more volume if both the cream and equipment are cold. Place the bowl and beaters in the freezer 15 minutes before using. Leave the whipping cream in the refrigerator until ready to whip.

Nutrition Information

360 Calories, 17g Total Fat, 2g Protein, 49g Total Carbohydrate, 29g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
150
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.
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