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Fresh raspberry pie recipe: So easy to make and the taste is unforgettable

raspberry pie
raspberry pie
Sherry Smith-Noble

This fresh raspberry pie is absolutely delicious! If you like raspberries, this is the dessert for you! It’s one of those recipes that will become a family favorite. If you share the pie with anyone, you better take the recipe with you – they will definitely want it.

This one-crust pie is so easy to make. If you don’t want to make your own pie crust, buy the Pillsbury pie crusts (usually located in the refrigerator section of the grocery store) that you can unroll into your own pie plate. They taste great and are so easy to use.

Because the raspberries are fresh and not cooked, this is probably one of the healthiest raspberry pies. It’s a stretch to call it totally healthy, but once you have a bite of this you won’t care.

Fresh Raspberry Pie Recipe

Ingredients for making a Fresh Raspberry Pie:

  • 1 baked 9-inch pie shell
  • ¼ cup cornstarch
  • 1 ½ cups cold water
  • 1 ½ cups sugar
  • 3-ounce package of raspberry Jello
  • 1 ½ quarts raspberries, washed and well-drained

Directions for making a Fresh Raspberry Pie:

In a medium-sized saucepan, dissolve the cornstarch in the water. Add the sugar and bring to a boil over medium heat. Cook until clear, stirring constantly. Remove from the heat, and stir in the jello powder. Let the mixture sit at room temperature and allow to cool to lukewarm (don’t cool too much, however, as you need it liquidy enough to pour over the berries). Fill the baked pie shell with the well-drained raspberries. Pour the cooked mixture over the berries and refrigerate for one hour.
(From a former co-worker)

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