Fresh Raspberry Pie Recipe

Name: Fresh Raspberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 3 tablespoons cornstarch, plus; 2 teaspoons cornstarch; 1 ½ cups cold water; 3 tablespoons corn syrup; ¼ cup raspberry gelatin powder; ½ teaspoon vanilla; 4 cups fresh raspberries; ¼ cup icing sugar; ½ cup butter; 1 cup flour

Servings: persons

1 cup sugar
3 tablespoons cornstarch, plus
2 teaspoons cornstarch
1 ½ cups cold water
3 tablespoons corn syrup
¼ cup raspberry gelatin powder
½ teaspoon vanilla
4 cups fresh raspberries
¼ cup icing sugar
½ cup butter
1 cup flour

1
In large bowl, combine flour and icing sugar.
2
Cut in butter until crumbly.
3
Press onto bottom and sides of an ungreased 9 inch pie plate.
4
Bake at 350F for 18-22 minutes or until edges are golden brown.
5
Cool on a wire rack.
6
In a saucepan, combine sugar and cornstarch.
7
Stir in water until smooth; stir in corn syrup.
8
Bring to a boil and stir for 2 minutes or until thickened.
9
Remove from heat and stir in gelatin and vanilla, stirring until gelatin is dissolved.
10
Cool to room temperature, about 30 minutes.
11
Add fresh raspberries, gently stir to coat.
12
Pour into crust and refrigerate until set, about 3 hours.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup sugar, 3 tablespoons cornstarch, plus, 2 teaspoons cornstarch, 1 ½ cups cold water, and more.

Yes, Fresh Raspberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Raspberry Pie

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