Blue Ribbon Raspberry Pie Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine flour and salt in a bowl. Mash shortening into the flour mixture with a pastry cutter or fork until the mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. Wrap dough around rolling pin, starting on one side of the circle. Unroll over pie plate and trim dough. Roll remaining dough ball into a crust to fit the top of the pie and set aside.
• Beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
• Combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir blueberries and raspberries into the mixture to coat; pour into the crust. Top with reserved pie crust. Brush top of pie crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the moistened top. Cut a few slits into top crust with a sharp knife.
• Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto wire rack to cool completely before refrigerating.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a large bowl, beat cream cheese, sugar and salt until smooth. Fold in cream. Spread half into crust. Refrigerate 30 minutes., Meanwhile, dissolve gelatin in boiling water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Set aside the remaining gelatin mixture at room temperature. Refrigerate pie until set, about 30 minutes. , Carefully spread remaining cream cheese mixture over top of pie. Refrigerate 30 minutes. Top with remaining gelatin. Refrigerate until set.

Steps:

• Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside., In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust., Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar., Bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

Steps:

• Heat oven to 425 degrees. Roll out both crusts. Line a deep 9-inch pie pan with the bottom crust and return both crusts to the refrigerator.
• In a medium bowl, combine rhubarb, berries, sugar, flour, tapioca, salt, nutmeg and lemon juice. Toss to coat and combine, then scoop into waiting bottom crust. The fruit should come up to within 1/2-inch of the rim of the pan; do not overfill. If necessary, add more or subtract some of the fruit. Break the butter into pieces and dot over the fruit.
• Lay top crust over filling. Trim excess dough from the edges and crimp, then cut 6 or 7 vents on top. Brush a light coating of egg wash over the crust, including the edges.
• Bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes, then open the oven and quickly sprinkle the crust with a thin coating of granulated sugar. Bake another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
• Remove pie from oven and listen to it: if the crust is sizzling, and the filling is audibly bubbling against the top crust, it is done. Let cool completely before serving.

Steps:

• For red layers, dissolve Jello and 1/4 cup sugar in 1 1/4 cup boiling water. Add the frozen raspberries and lemon juice. Stir until berries thaw. Chill until partially set.
• For white layers, blend cheese, confectioners sugar and vanilla. Fold in a small amount of whipped cream, then fold in remainder. Spread half the cheese mixture over bottom of pastry shell. Cover with half the red Jello mixture. Repeat layers and chill until set.

Steps:

• For the filling: Combine the raspberries, lemon zest, lemon juice, sugar, cornstarch and 1 tablespoon water in a small saucepot on medium heat. Bring to a simmer, stirring, and cook until thick and reduced, 5 to 10 minutes. Set aside and let cool for 10 minutes.
• For the base: Preheat the oven or a grill to 350 degrees F. Spray the bottom and sides of a 9-inch cast-iron pan, pie pan or 8-inch square baking pan.
• Prepare the brownie batter according to the box instructions. Pour half of the brownie batter into the prepared pan and spread evenly. Pour over the raspberry filling (you may not need it all), then add the remaining brownie batter. Break off little knobs of the cookie dough and place in splotches around the top of the pie. Bake or grill until the top is golden and a toothpick poked in the center doesn't come out wet with brownie batter, 20 to 25 minutes. Let cool slightly, then cut or scoop out and serve with ice cream, if desired.

Steps:

• In large saucepan, combine sugar, cornstarch, cranberries, lemon juice and blueberries.
• Cook over medium-high heat until mixture boils, stirring constantly.
• Reduce heat; simmer until cranberries pop and mixture is very thick.
• Cool 15 minutes.
• Preheat oven to 425º.
• Place one pie crust in bottom of pie plate.
• Pour mixture into crust.
• Top with 2nd crust (I like to make a lattice top.).
• Bake for 25-35 minutes or until golden brown. (Place foil or cookie sheet on lowest rack during baking to guard against spilling.).
• Cover edge of crust with strips of foil if it's getting too brown.
• Cool 2-3 hours before serving.
• Sprinkle with powdered sugar if you'd like.

Steps:

• In a large bowl, beat the cream cheese, sugar and salt until smooth. Fold in cream. Spread half into pie shell. Chill 30 minutes. Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes. Set aside the remaining gelatin mixture at room temperature. Carefully spread remaining cream cheese mixture over top of pie. Chill for 30 minutes. Top with remaining gelatin. Chill until firm. Yield: 6 to 8 servings.

Steps:

• Whisk flour and salt in large bowl. Add butter and shortening and rub in with fingertips until pea-size pieces form. Add sour cream and 3 tablespoons ice water. Stir just until dough comes together. Gather dough into ball and divide into 2 pieces. Flatten each into disk. Wrap dough in plastic and refrigerate 2 hours. (Can be made 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before continuing.)
• Preheat oven to 375°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Roll out 1 dough disk on lightly floured surface to 12- to 13-inch round. Line prepared pie dish with dough. Roll out remaining disk on lightly floured surface to 12- to 13-inch round.
• Mix raspberries, blueberries, 1 cup sugar, tapioca, and crème de cassis in large bowl. Spoon berry mixture into crust-lined pie dish. Top with second crust, trimming excess dough. Crimp edges together. Cut 3/4-inch hole in center of top crust.
• Whisk egg and milk in small bowl to blend. Brush some of mixture over crust. Sprinkle with raw sugar. Bake pie 15 minutes; reduce heat to 350°F. Continue baking until crust browns and juices bubble thickly (cover crust with foil after 30 minutes to prevent overbrowning), about 1 hour.
• Cool about 2 hours. (Pie can be made 6 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve warm or at room temperature with ice cream.
• *Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.

Steps:

• 1. Preheat the oven to 400°F. Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.
• 2. Drain the berries and pat dry with paper towels. Toss the berries gently with 1 cup of the sugar, the cornstarch, cinnamon, lemon zest, and vanilla.
• 3. Line a 9-inch pie plate with one crust and prick all over with a fork. Brush the bottom with the egg white mixture to prevent sogginess. Spoon the berry mixture into the crust.
• 4. Cover the filling with a top crust. Trim the overhang to 1 inch. With water, moisten the crusts where they meet, then press them together lightly and turn under. Crimp the edges decoratively. Brush the top crust lightly all over with water and sprinkle evenly with the remaining tablespoon of sugar.
• 5. Bake the pie in the lower third of the oven until the filling is bubbly and the crust is golden brown, 1 to 1 1/4 hours. Let cool on a rack before serving warm or at room temperature.