Favorite Fresh Raspberry Pie Recipes

Steps:

• Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
• Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
• Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
• Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Steps:

• Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water., Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes., Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners' sugar in a small bowl. Spread in bottom of crust., Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours., Store in the refrigerator. Garnish with mint if desired.

Steps:

• In a small bowl, mix together oreo crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
• In a large mixing bowl, beat together cream cheese and powdered sugar until smooth. Fold in raspberries, juice, lemon juice, and cool whip until completely combined. Pour mixture over top of oreo crust and freeze 8 hours (or overnight).
• Remove from freezer, top with fresh raspberries, and let thaw for 15 minutes before serving.

Steps:

• In a bowl, combine flour and confectioners sugar; cut in butter until crumbly.
• Press onto bottom and up the sides of an ungreased 9 inch pie plate.
• Bake at 350°F for 18-22 minutes or until edges are golden brown.
• Cool on a wire rack.
• In a saucepan, combine sugar and cornstarch.
• Stir in water until smooth; stir in corn syrup.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from heat; stir in gelatin and vanilla until gelatin is dissolved.
• Cool to room temperature, about 30 minutes.
• Add the raspberries; gently stir to coat.
• Spoon into crust.
• Refrigerate until set, about 3 hours.

Steps:

• Preheat oven to 425 degrees.
• Crust:.
• Combine flour and salt in a medium bowl.
• Cut in shortening with either a fork or pastry blender.
• Sprinkle in cold water 1 teaspoon at a time until flour is moist enough to form a dough.
• On a lightly floured surface, role the ball of dough out into an 8 inch circle.
• Repeat above steps to make second crust.
• Place first crust into pie plate and set second crust aside
• Filling:.
• Combine all ingredients in a large mixing bowl.
• Pour mixture into a 8 inch pie plate lined with one crust.
• Lay other crust on top, trim edges and minutes.
• Bake at 425 for 30 minutes or until crust is golden brown.