Summer Fresh Raspberry Pie

Summer Fresh Raspberry Pie

This easy DIY raspberry pie filling made with fresh summer berries, sugar, cornstarch, and lemon juice is so much better than what you buy in a can!

Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
220 Calories

Recipe Instructions

Step 1
Cook 1 cup raspberries and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until raspberries soften, about 5 minutes. Strain mixture into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
Step 2
Stir cornstarch into 1/4 cup cold water in a bowl until dissolved. Pour mixture into the saucepan and mix with mashed berries. Stir in sugar. Heat over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Let cool to room temperature, 15 to 25 minutes.
Step 3
Pour remaining 3 cups raspberries into pie crust. Pour raspberry sauce over top and refrigerate until set, about 1 hour.
Step 4
Garnish slices with whipped cream and lemon zest.
Summer Fresh Raspberry Pie
Summer Fresh Raspberry Pie
Summer Fresh Raspberry Pie
Summer Fresh Raspberry Pie

Ingredients

  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1 (9 inch) ready-to-use refrigerated pie crust
  • 1 cup whipped cream for garnish
  • 4 cups fresh raspberries, divided
  • 1 teaspoon lemon zest for garnish
  • 0.5 cup white sugar
  • 0.5 cup water
  • 0.25 cup cold water

Categories

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