Raspberry pie is just plain delicious. Seriously, I cannot even begin to describe it well-enough. It has to be my most favorite dessert ever. The raspberries are a bit tart, but just sweet enough. I never add whipped cream or ice cream to my piece of pie. OK, pieces of pie is more accurate. This is too good just like it is. If you love raspberries, indulge in this pie and you won’t believe what you have been missing. Often raspberries are used fresh in chilled desserts. Baking the berries just intensifies their flavor. My mouth waters just thinking about this pie. Lucky for me I have a very productive raspberry patch. If you have to purchase your berries watch for sales or check out your farmers market. Try this once and you will be hooked – just like me!
Double crust for a 9-inch pie
5 – 6 cups fresh raspberries*
2 tablespoons plus 2 teaspoons cornstarch
2 tablespoons quick tapioca
1 ¼ – 1 1/3 cup granulated sugar. I use the lesser amount.
Gently wash your raspberries. Check out Bathtime For Raspberries for tips. Place the berries on a thick towel in a single layer and allow to rest 15 minutes to dry. Place the berries is a large shallow bowl. I try not to use a deep bowl for fresh raspberries, as they are fragile once a spoon begins to toss them about! Sprinkle the cornstarch over the berries and turn to coat evenly. Add the tapioca just as you did the cornstarch. Add the sugar one half at a time.
Preheat the oven to ˚375. Place a pie crust in the pie dish. You can make your favorite pie crust recipe or purchase a ready-made crust at your grocery store. If you use a purchased crust be sure and roll it a bit thinner than it comes from the box. Purchased crusts are never as flakey as homemade. Homemade is so worth the effort! Gently pour the berries into the unbaked shell. Cover with a second crust and seal. If you are using a solid crust rather than a lattice top (woven with strips) cut 8, 1-inch slits in the top crust. Using a pastry brush, brush the top with milk. Gently sprinkle with granulated sugar. Bake in the preheated oven for 25 minutes. After this time loosely cover with foil to prevent over-browning and bake an additional 20 minutes. Remove to a cooling rack and allow the pie to cool completely prior to cutting.
*If you are using frozen berries you will need 6 cups. Allow the berries to thaw in a colander prior to placing in the shallow bowl. Do not spread thawed, frozen berries on a thick towel.
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