raspberry pie

raspberry pie and ice cream

Raspberry Pie

For one pie: 6 cups raspberries Or peaches or apples or blackberries, etc…the sugar mixture works for all of them. I do add a little freshly grated nutmeg to peach pie.

Mix the following together and set aside. (For one pie.)
3/4 c. sugar
2 T. flour
2 T. instant tapioca
3/4 tsp. cinnamon

Prepare the pie plate(s).

Pie Crust (makes 2 2-crust pies)
Blend together until smooth:
1/2 c. boiling water
1 c. Crisco

Mix the following dry ingredients together, then add it to the shortening mixture, stirring just till well blended. Allow to sit for a few minutes so the flour can be absorbed. Note the tool I use for blending the shortening/water and for mixing in the flour. Works great! It’s also DH’s preferred fudge tool, though he’s using a different, yet similar, one in the link.
3 c. flour
1/2 tsp. salt
1 tsp. baking powder
1 T. sugar

pie dough

Knead with your hands just until it holds together. The longer you knead it, the tougher it becomes. Form into four balls and pat each into a flattened round.

Roll between two pieces of floured waxed paper or parchment paper.

pie dough

Remove the top piece of waxed paper.


Slide your hand under the bottom piece of waxed paper, with the pie dough still on it, and flip it over into your pie plate. When it is positioned where you want it, remove the second piece of waxed paper.

transfer to pie plate

Trim the edge of the pie crust. Pour enough of the sugar mixture into the pastry lined pie plate to cover the bottom of the pie plate.

sugar mixture

Pour half the fruit into the pie plate. Sprinkle half the remaining sugar mixture over the fruit. Repeat with remaining fruit and remaining sugar mixture. Cover with another piece of rolled pie crust.

Trim and crimp the edges. I always use a fork to mark the cut lines and sprinkle sugar on top the crust because that’s the way my Grandma did it. 🙂

Bake at 425*F for 15 minutes, then at 325*F for an additional thirty minutes.

raspberry pie

raspberry pie

This particular pie was a birthday pie for DD#2. She always requests raspberry pie instead of a birthday cake. This year, after we sang “Happy Birthday” to her, our exchange student sang it to her again, in French and in German and in Spanish! 😀

birthday pie



  1. Genny
    Posted July 11, 2010 at 8:17 am | Permalink

    I told myself that I will try again to make a blackberry pie (my all time favorite)using your post as my recipe. I’m sure I handle the dough to much…

  2. Genny
    Posted July 11, 2010 at 8:17 am | Permalink

    That was an international birthday !

  3. Lauren Crews
    Posted July 13, 2010 at 6:04 pm | Permalink

    Your pie and your flag cake look GREAT !Beautiful crust on the pie!

  4. Posted July 21, 2010 at 12:43 pm | Permalink

    Genny, did you make the pie?

One Trackback

  1. By cookie sheet pie | Christmas Notebook on September 14, 2011 at 2:13 pm

    […] make the pie, I follow the general recipe I use for fruit pies given in my post for raspberry pie. For the cookie sheet pie, I use the recipe for the sugar mixture, but add half again as much. The […]

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