Raspberry pie is tart and sweet, and it is the perfect dessert after a big meal. Marnie Reilly and I both serve it up with a scoop of vanilla bean ice cream. If you are a chocolate fan, a scoop of chocolate ice cream or gelato is perfect too.

Raspberry Pie Ingredients

Pastry for 9-inch double-crust pie
1 cup of sugar
1/3 cup all-purpose flour
1 Tablespoon Minute Tapioca
4 cups fresh or frozen raspberries
2 Tablespoons butter

Method

Preheat oven to 425 degrees.

Prepare pastry (recipe below)

Mix sugar and flour together in a large bowl. Add raspberries and mix. Turn into pastry-lined pie plate. Dot with butter. Cover with top crust that has small slits cut into it to vent filling. Seal edges and flute. Cover edge with 2-3 inch strip of aluminum foil during the last 15 minutes of baking.
Bake until crust is brown and juice begins to bubble through slits in crust, 35-45 minutes. Cool on baking rack.

6-8 servings

Double-crust Pie Pastry (Crisco®) for Raspberry Pie

2 C. all-purpose flour
3/4 tsp. salt
3/4 C. cold Crisco® All-Vegetable Shortening (or butter)
4 to 8 Tbsps. ice cold water

Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 Tbsp. at a time, stirring with fork just until dough holds together and forms a smooth ball.

Shape dough into a ball for single piecrust. Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.

Roll dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.

Roll bottom crust, trimming edges of dough even with outer edge of pie plate. Thoroughly prick bottom and sides of unbaked piecrust with fork. Fill unbaked piecrust with prepared raspberry filling.

Roll out remaining dough disk. Place dough over filled piecrust. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal. Flute edges as desired. Cut several 1/2-inch slits in top crust to vent steam.

Bake according to specific pie recipe directions.

Enjoy Marnie Reilly’s Raspberry Pie!