Very Berry Pie

Raspberries are my favorite! And after spending the summer picking and preserving them, we really enjoyed this basic fruit pie. Since I forgot to cut slits in it and forgot to bake it over the cookie sheet — it was literally running over with sweet goodness…all over the oven, that is!  –Mellyn 

Serving Size : 8

  • 2 9″ deep dish pie crusts (use your favorite recipe or buy them in the freezer section)
  • 2 15-ounce cans raspberries or 1 quart jar
  • 3/4 cup sugar
  • 1/2 cup flour
  1. Heat oven to 425 degrees.
  2. Dump raspberries into medium saucepan, along with sugar and flour. Stir constantly and bring to a boil.
  3. Reduce heat to simmer. Cook for about 1 minute, until berry mixture thickens.
  4. Put mixture into pie crust!
  5. Cover with top crust. Seal it REALLY well. Cover the edge with foil to prevent excessive browning.
  6. Sprinkle with sugar to add sparkles! Cut slits in top (don’t forget this or raspberry filling will adorn the interior of your oven…and it smells AWFUL when it burns!)
  7. Place on a cookie sheet covered with foil (see comment above!) for 25 minutes. Remove foil and bake for an additional 10 minutes or until the crust is golden brown.
  8. Serve warm with ice cream…if at all possible!


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