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4.39
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26
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Homemade Raspberry Pie from Scratch
Making homemade raspberry pie from scratch doesn’t have to be hard. And this tried and true recipe is our favorite. It’s so simple but so delicious.
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Course:
Dessert, Pie
Cuisine:
American
Servings:
10
slices
Calories:
332
kcal
Author:
Shelly
Cost:
$4
Ingredients
Pie Crust
2
cups
Flour
1
teaspoon
Salt
2/3
cup
Shortening or Butter
1/4
cup
Water
For Filling
5
cups
Raspberries
1
cup
Sugar
4
tablespoons
Cornstarch
1/2
teaspoon
Nutmeg or Cinnamon
Instructions
In a large bowl, add the flour and salt.
Cut in the shortening or butter.
Add small amounts of water at a time and stir in with a fork.
Only use enough water to moisten the flour, enough to make the pie crust come together into a ball.
Cut dough almost in half, roll out the larger portion for the bottom crust and place into a pie plate.
Set other pie crust ball aside for now.
In another bowl, add the sugar, cornstarch, and nutmeg or cinnamon. Stir to combine.
Add the raspberries and gently toss to combine.
Place raspberry mixture into the pie plate.
Roll out the second pie crust and place on top of the raspberries.
Fold the edges over and tuck them under the lower crust edge. Pinch to seal.
Make a decorative edge. And cut slits to release steam in the top crust. Sprinkle with sugar if desired.
Bake 425 for 35 to 45 minutes or until the pie filling is bubbling and the crust is brown.
To keep the pie from oozing all over. Let the pie fully cool before cutting into it.
Nutrition
Serving:
1
slice
|
Calories:
332
kcal
|
Carbohydrates:
49.4
g
|
Protein:
3.3
g
|
Fat:
14.4
g