Description
This delicious Raspberry Pie features a flaky 9-inch pie crust filled with a sweet and tangy mixture of fresh raspberries, raspberry Jello, and a perfectly thickened syrup. It’s a refreshing dessert ideal for showcasing fresh summer berries with a beautifully set filling.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust
Filling
- 1½ cups sugar
- 2 tablespoons cornstarch
- 1½ cups water
- 3 ounces raspberry Jello
- 4 cups fresh raspberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare Filling Mixture: In a saucepan, combine 1½ cups sugar, 2 tablespoons cornstarch, and 1½ cups water. Stir over medium heat until the mixture thickens and becomes clear and bubbly, about 5-7 minutes.
- Add Raspberry Jello: Remove the thickened syrup from heat and whisk in 3 ounces of raspberry Jello until fully dissolved and smooth.
- Combine with Raspberries: Gently fold in 4 cups fresh raspberries into the hot jelly mixture, ensuring the berries are coated without breaking apart.
- Fill the Pie Crust: Pour the raspberry filling into the prepared 9-inch pie crust, spreading evenly.
- Bake the Pie: Place the pie on the middle rack of the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and filling is set.
- Cool: Remove the pie from the oven and allow it to cool completely on a wire rack to let the filling set properly before serving.
Notes
- Use fresh, ripe raspberries for the best flavor and texture.
- Ensure to cool the pie completely to allow the filling to firm up fully.
- You can serve this pie chilled for a more refreshing dessert experience.
- If using a homemade pie crust, blind bake briefly before adding filling for a crisper crust.
- This recipe works well with other berries like blackberries or a mix of berries.
Keywords: Raspberry pie, berry pie, fresh raspberry dessert, homemade pie, fruit pie