Raspberry pie

Raspberry pie

Ingredients/Components

• sugar - 2/3 c
• cornstarch or 4 Tbsp - 2 Tbsp
• dash of salt - 1 item
• fresh raspberries or blackberries - 3 c
• recipe plain pastry - 1 item
• butter or margarine - 1 Tbsp

How to make raspberry pie:

Mix sugar, cornstarch or flour and salt. Sprinkle over fruit in 9-inch pastry-lined pie pan; dot with butter and adjust top crust. Bake in hot oven (400°) for 40 to 50 minutes.

Each September, George and I pick red raspberries at Rothchild's Berry Farm in Urbana, Ohio. The day before I prepare a dozen or more pastry-lined pans, and cut crusts into circles (using dinner plate as pattern). These are stored between wax paper and refrigerated overnight. After returning from Urbana with the berries, I make the pies and place each one in a plastic bag and freeze. (Do not bake until needed.) I also usually make red raspberry jam the same evening. Raspberries do not keep well, so plan to make it a long day.

Recipe categories: Desserts, Pie, Pies and tarts.