The raspberry pie turned out really well. Using the crust recipe from the sour cherry pie, I didn't have any trouble rolling out the crust. In fact I had a bit of dough leftover so I made a small fruit pie in a small ramekin using blueberries and blackberries. Both pies were a hit with the DH.
The recipe for making the raspberry pie is simple. You need to make the recipe for a double pie crust and the filling is 4 heaping cups of raspberries mixed with 2 tbsp of corn starch and half a cup of sugar. Bake at 425 degrees F for the first ten minutes and then 27 to 30 minutes at 350 degrees F.
|Picked raspberries in an ice cream pail container.|
|Bagged and ready to be put in the freezer.|
|Raspberry pie filling - berries, sugar and corn starch.|
|Pie ready to go into the oven.|
|Finished baking after 37 minutes at 350 degrees F.|
|Side view of slice for the DH.|
|Another view of the pie.|
|Blueberries and blackberries used with leftover dough and baked in a small ramekin.|