This raspberry pie is simple to make and features a delicious juicy raspberry filling surrounded by a rich, buttery pie crust.
- 9 inches pie crust
- 1½ cups sugar
- 1½ cups water
- 2 tablespoons cornstarch
- 3 ounces raspberry jello
- 4 cups fresh raspberries
Bake the pie crust per the directions for a single crust pie. Set aside.
Add the sugar and cornstarch to a large saucepan and whisk together just to combine and remove any lumps. Add the water and then, over high heat, bring to a boil, stirring constantly. Be very careful as the mixture bubbles and pops and splatters while boiling; using a large saucepan gives space for the boiling liquid.
Once mixture comes to a boil, reduce heat to medium-high and let boil for 2 to 3 minutes stirring constantly until it thickens and the mixture is translucent (semitransparent). Remove from heat.
Add the raspberry jello (dry mix only) to the sugar/water/cornstarch mixture and whisk together until the jello has all dissolved. Let the mixture cool for 15 minutes, whisking occasionally to help it cool down.
Place the fresh raspberries into the pre-baked pie crust and spread evenly over the crust.
Pour the cooled jello mixture over the raspberries. Use a rubber spatula to gently push the berries down into the gel mixture and even out the top.
Chill for at least 3 hours or overnight.
Serve with a dollop of Cool Whip if you’d like.
- The sweetness/tartness of this pie can vary depending on the sweet/tart level of your raspberries.
- When using store-bought pie dough, follow the box directions. Let it come to room temperature for about 10 minutes, and gently roll out and center in the 9-inch pie dish. Pierce the bottom and sides with a fork around the crust. Place a piece of foil gently inside the crust and add pie weights to the foil or use dried beans to weigh down the crust while baking. Place the pie pan on a baking sheet so that when it is done baking and you remove it from the oven, you are not damaging the fluted edge of the pie.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie crust as the suggested bake time approaches.
Calories: 210kcalCarbohydrates: 51gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 57mgPotassium: 84mgFiber: 4gSugar: 44gVitamin A: 18IUVitamin C: 14mgCalcium: 16mgIron: 1mg