Fresh Red Raspberry Pie.
Before we fully embrace all things pumpkin and apple and cinnamon and spice for Fall, I decided to slide in one last “Summery” pie for the season a week or so ago when my youngest son and his wife came over for dinner (knowing this is one of his faves).
Fresh red raspberries are such a treat all by themselves, but baked to overflowing with a bit of tapioca inside a tender flaky pastry crust is pretty close to heaven.
Fresh red raspberries used to be a rare find in our part of the world, but they are quite prolific in the grocery stores year-round now. Buying enough for a pie can be a bit pricey, but worth it for a treat every once in a while.
Grandma always said the only way to know when a berry pie is done is when it bubbles over into the oven, so that is how I gauge the time too!
Here is my simple, old-fashioned recipe.
Fresh Red Raspberry Pie
Pie Crust:
- 2 cups all purpose flour
- Heaping 2/3 cup Crisco shortening
- 2 dashes of salt (12 shakes)
- Approx. 1 cup cold water
Filling:
- 5 cups fresh red raspberries
- 1 cup white sugar
- 3 Tbsp tapioca
- 1 Tbsp lemon juice
- 1 dash salt
Directions:
Preheat oven to 425 degrees F.
Prepare filling by blending raspberries, sugar, tapioca, lemon juice, and salt in a bowl. Let sit while you prepare crust.
Prepare crust by blending flour, Crisco, and salt in a large bowl with a pastry blender until crumbly. Add cold water and gently mix just until able to form a ball. Divide dough in half, and put one half on floured surface to roll out.
IMPORTANT: Do not overwork the dough. It is not bread dough that needs kneaded. The more you “work” pie crust, the tougher it will become. The less you play with it, the more tender and flaky it will be.
Roll out first half using heavy floured marble rolling pin into a circle large enough to fill 9″ pie pan. Lift it from the surface to your pie pan by folding it into quarters, then unfold it in the pan letting it hang over edges.
Roll out other half of dough into rectangle and cut into 8 strips to weave into a lattice topping.
Pour filling into bottom crust. Top with 4 strips going same direction. Weave by lifting two alternating and place one the opposite direction, the lifting the other two, and repeating. Pinch top to bottom doughs together all around edges.
A nice finishing tough is to brush crust with some water and sprinkle with coarse sugar.
Cover edges of the pie with strips of aluminum foil or a pie crust shield (the most GENIUS invention ever in my baking opinion!)
Bake in 425 degree oven for 15 minutes. Reduce heat to 375 degrees F, and bake until crust is golden and filling is bubbly, about 30 minutes more.
Serve warm or cold topped with a scoop of vanilla ice cream!
Enjoy!
Cheers & Hugs,
Jodi
I love raspberry pie
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I love raspberry anything 🙂
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Wow. Your photographs are amazing, Jodi! I am craving pie at 6:41 a.m….
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Pie is a great breakfast! LOL! Did you make salsa this weekend?
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We enjoyed our salsa!!! Our doc is recommending reducing grains again (she’s such a tiny little medico…) and I’m thinking we need to try zucchini noodles. My Scottish heart rebels at buying them; have you ever made your own zoodles, Jodi?
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I have! They are easy and delish! Aldi and Whole Foods and Trader Joe’s all also sell pre-spiraled around here. LOVE spiral butternut squash roasted. Adore spiral beets roasted and then topped with a bit of goat cheese and a sprinkling of pine nuts. Zoodles are yummy with a simple garlic parm topping or tomatoes. So many yummy options. Now I’m hungry. Lol.
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Mmmm… time for an Aldi’s run!!!
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Wow, delicious!
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🙂
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Yum, I’m sure everyone enjoyed this masterpiece of pie!
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It surely was enjoyed 🙂
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This looks sooo good! Wow! Thanks for sharing.
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Thanks!! 🙂
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I have never eaten a raspberry pie.It looks and sounds delicious! You are an amazing cook!!
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Oh pj! You must get your hands on some to try!!
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I’m quite sure I would just love it! I do like raspberries! I adore blueberry pie!
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I love this post! My mom and grandma used to make blackberry pies, and I loved them. These pictures are lovely, and this recipe looks delicious. Thanks for this!
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Awww thanks Shelly. I can still smell my grandmas kitchen in my memory and it always makes me smile.
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Another one of your great recipes to pass onto my wife. The pie with the ice cream on top looks very tantalizing, Jodi.
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👍😉
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Oh, that looks delicious, Jodi!
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Thanks Donna ☺️. TAstes even better. 😉
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Your amazing! This pie looks so delicious. 😎❤️
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Aww. Thanks John. Its pretty delish. Would taste pretty good after a bowl of chili 😉🤪
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Oh heck yes!! You got me with that one Jodi, I do have a chili addiction! Your an amazing woman 😎❤️
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You’re right. This could be pricey! But wow! What a great dessert to end a meal!
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Oooh my taste buds are tingling!!
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Looks Divine Jodi!!
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Thanks Jenna. Bama color. Lol.
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Gorgeous!!!!!!!
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☺️
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Yes, please! You know what? Just printed out your recipe and planning to bake the pie this weekend. My mom’s favorite fruit was raspberry. She’s in dementia now and doesn’t know what a raspberry is, but I eat some with my yogurt every morning to honor her. xo
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Awww. You just melted my heart. ☺️❤️❤️
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xo
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Looks so delicious! Thanks for sharing!😀💜
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You are welcome Mary ☺️
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❤️😘
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Delicious!! Grandma was so right 🙂 🙂
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☺️👍❤️
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I love love love red raspberry!
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❤️❤️❤️
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👍😉
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Yummy yum yum yum. My mouth is watering and I am going to give this a shot!!!
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Let me know how you like 👍😉
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Yum!
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Oh…and a-la-mode! You just had to make my mouth start watering, didn’t you!
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👍😉🤪
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🤪👍
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Your pie looks delish, Jodi! ❤️ We eat raspberries almost every day for breakfast. I have a hard time keeping them from getting moldy though, any suggestions?
Sorry I have been absent for awhile, not been feeling well. 😔
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They do go bad fast. Afraid I don’t have a secret there. Sooo sorry to here you’ve not been feeling well. 😒. Are you doing better now? Need to talk you know how to reach me. Hugs. Xo
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Thanks Jodi ❤️
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I’ve been waiting for your apple delights but this is something I wasn’t expecting…but very happy for the diversion m…:) Looks delicious!
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👍😉
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I love raspberries and I know I would enjoy eating your pie !
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👍😉
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That looks so good! And I liked the way you used Crisco instead of butter in the crust. I think it tastes so much better when made that way.
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I’ve always used Crisco as it is the way my Mother-in-law and grandma did 🙂
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Me too! It’s how I was taught. But now everyone seems to be bragging about the “all butter crusts.” Personally, I don’t think it’s an improvement!
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Vanilla ice cream and raspberries are always a good combination! (K)
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👍😉
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Seeing the image, and reading the recipe my jaws started to salivate! I want a slice!!
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