Recipes for "raspberry pie"

Bring crushed raspberries and water to a simmer in a saucepan. Simmer for 2 to 3 minutes. Strain and return 1 cup liquid to the pan.

Whisk sugar, cornstarch, and salt together in a small bowl. Add to the 1 cup liquid, whisking to combine. Bring to a boil over medium heat and cook, whisking constantly, until thick and clear, about 1 minute. Remove from heat and cool slightly, 10 to 15 minutes. Stir in lemon juice.

Heap fresh raspberries into pie shell. Pour glaze over top. Chill until set, 1 to 2 hours.

Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a deep-dish pie plate. Set aside second crust.

Gently mix black raspberries, sugar, cornstarch, and tapioca together in a large bowl until berries are well coated; pour into the prepared pie plate. Top with butter pieces. Add remaining pie crust on top; cut slits to vent.

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until top is golden brown, about 45 minutes. Let cool before serving.

Preheat the oven to 400 degrees F (200 degrees C).

Make pie crust: Combine flour and salt in a bowl. Mash shortening into flour mixture with a pastry cutter or fork until mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.

Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll one dough ball into a circle 2 inches larger than the pie plate and about 1/8-inch thick. Wrap dough around the rolling pin, starting on one side of the circle. Unroll over the pie plate and trim dough. Roll out remaining dough ball into a circle large enough to fit the top of pie; set aside.

Beat egg white and 1 tablespoon water; brush over the bottom of crust and set aside.

Make filling: Combine sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir in blueberries and raspberries to coat; pour into crust. Top with reserved pie crust and seal edges.

Brush the top crust with 1 tablespoon water; sprinkle 1 tablespoon sugar on top. Cut a few slits into the top crust with a sharp knife.

Bake in the preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto a wire rack to cool completely before refrigerating.

Cook 1 cup raspberries and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until raspberries soften, about 5 minutes. Strain mixture into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.

Stir cornstarch into 1/4 cup cold water in a bowl until dissolved. Pour mixture into the saucepan and mix with mashed berries. Stir in sugar. Heat over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Let cool to room temperature, 15 to 25 minutes.

Pour remaining 3 cups raspberries into pie crust. Pour raspberry sauce over top and refrigerate until set, about 1 hour.

Garnish slices with whipped cream and lemon zest.

Preheat the oven to 450 degrees F (230 degrees C).

Line a 9-inch pie plate with 1 pastry crust and brush with beaten egg white. Arrange raspberries in crust. Combine brown sugar and cornstarch in a small bowl; sprinkle mixture over raspberries. Dot with butter. Cover with remaining pastry crust and seal the edges.

Bake in the preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and bake for 30 minutes more.

Preheat the oven to 450 degrees F (230 degrees C). Line pie crust (unpricked) with two layers heavy-duty aluminum foil.

Bake in the preheated oven for 8 minutes. Remove foil; bake 5 minutes more. Cool on a wire rack.

Combine sugar, water, and cornstarch in a saucepan; cook over medium heat until sugar and cornstarch dissolve and mixture thickens, about 10 minutes. Off heat, whisk in gelatin mix. Refrigerate filling until slightly cooled, about 15 minutes.

Arrange raspberries evenly in bottom of pie crust; pour gelatin filling over berries. Chill in the refrigerator until set, 4 to 6 hours. Garnish with whipped cream to serve.

Make the crust: Combine flour and salt in a large bowl. Cut in cold shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Transfer one dough ball to a lightly floured surface. Roll dough from the center to the edges to form a 12-inch circle. Wrap crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.

Make the filling: Mix sugar and cornstarch together in a large bowl. Add raspberries, blueberries, and strawberries; gently toss to coat. Allow fruit mixture to stand for about 15 minutes.

Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.

Roll out remaining dough for top crust. Stir berry mixture and pour into the pastry-lined pie plate. Place top crust over filling and trim the edges, leaving a 1/2-inch overhang. Fold top crust under bottom crust, pressing lightly to seal. Crimp the edges and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edges with foil.

Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil and continue to bake until crust is golden and filling is bubbling, about 20 minutes more.

Add boiling water to gelatin in a small bowl; stir until gelatin is dissolved, about 2 minutes. Set aside.

Beat cream cheese in large bowl with an electric mixer until creamy. Gradually beat in lemonade concentrate, then beat in gelatin until blended.

Stir in whipped topping and berries; divide filling between crusts.

Refrigerate pies until firm, 1 to 4 hours. Freeze any leftover pie for up to 1 week; thaw to serve.

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.

Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.

While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.

Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

In a medium saucepan, combine 3 cups raspberries and 2/3 cup water. Simmer over low heat until raspberries are soft. Press mixture through a sieve or strainer to remove seeds and obtain raspberry pulp.

Place gelatin and 1/4 cup cold water in a small bowl. Set aside and allow gelatin to soften.

In a medium saucepan, whisk together raspberry pulp, egg yolks, and 2/3 cup sugar. Bring to a full boil, stirring constantly. Remove from heat.

Add gelatin to raspberry mixture and stir until dissolved. Place pan in a cold water bath to cool completely.

In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar. Add 1/3 cup sugar a little at a time, beating constantly until whites are stiff and glossy.

In a separate mixing bowl, whip cream until stiff. Gently fold together with cooled raspberry mixture and meringue. Spoon mixture into graham cracker crust. Chill at least 2 hours before serving. Garnish with whole raspberries.