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Fresh Raspberry Pie

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  • Prep 30 min
  • Total 3 hr 0 min
  • Servings 8
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If you'd prefer, use a combination of fresh berries in this pie.
Created May 3, 2018
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Ingredients

  • 1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup water
  • 4 cups fresh raspberries
  • 1 tablespoon butter
  • 1 cup whipping cream
  • 1 tablespoon icing 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. Heat to boiling. Boil 1 minute, stirring constantly. Stir in butter. Cool completely, about 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, icing sugar and vanilla on high speed until stiff peaks form. Garnish pie or individual servings with whipped cream. Store in refrigerator.

Nutrition Information

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

Nutrition Facts

Serving Size: 8 servings
Calories
360
Total Fat
17g
Saturated Fat
9g
Trans Fat
0g
Cholesterol
40mg
Sodium
230mg
Total Carbs
49g
Dietary Fiber
4g
Sugars
29g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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