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

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

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.