Fresh Raspberry Pie
Fresh Raspberry Pie
Yield: 1 Pie
Ingredients:
1/4 cup sugar
1 tablespoon cornstarch
1 cup water
1 package (3 ounces) raspberry gelatin
4 cups fresh raspberries
1 9-inch pre-baked pie crust (can use graham cracker crust)
Directions:
In a small saucepan, combine the sugar, cornstarch, and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in gelatin until dissolved. Cool for 15 minutes.j
Put raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours.
Serve with fresh whipped cream and enjoy!
Note: The gelatin mixture will not cover the top of the pie which leaves fresh berries exposed. If you want all of the berries covered with the gelatin mixture then you will want to make 1 1/2 batches of the gelatin mixture.
Pie Crust
Makes 2 crusts
Ingredients:
3 cups flour
1 1/2 cups shortening
1 teaspoon salt
1/2 cup cold water
1 egg, slightly beaten
1 teaspoon vinegar
Directions:
Combine flour, shortening, and salt. Mix until mixture is about the size of a pea. Combine water, egg, and vinegar. Add to flour mixture. Mix just until combined.
To blind bake (bake empty pie crust): Heat oven to 425. Put pie weights or dry beans in crust before baking. Bake for 20 minutes, remove the weights/beans, bake crust 10 more minutes, until center is golden brown.
Torte Raspberry Pie Easy Recipe! ???? 31 Days of Pie - Day 01
I’m kicking off my 31 Days of Pie with this tangy and refreshing Torte Raspberry Pie inspired by the first book in my Bakeshop Mystery cozy mystery series, MEET YOUR BAKER. In the book the protagonist, Juliet, spends a whole afternoon making fresh, artisan raspberry jam only to find a dead body the next morning sprawled out on the floor next to several broken jars of her gorgeous and delicious jam.
INGREDIENTS:
* 1 pie crust (you can pre-bake and cool a traditional pie crust or substitute with a graham cracker or shortbread crust)
* 3-4 cups fresh raspberries—washed and dried
* 1 cup water
* ¼ cup sugar
* 1 tsp cornstarch
* 1 box of raspberry gelatin
DIRECTIONS:
Bake pie crust and set aside to cool. Rinse raspberries and pat them dry with a towel. Add water, sugar, and cornstarch to pan and whisk together on medium heat for three to five minutes. Add raspberry gelatin. Whisk until the mixture begins to thicken. Arrange raspberries in cooled crust. Pour mixture over the top of raspberries. Refrigerate for two to three hours. Serve with a scoop of vanilla bean ice cream.
GIVEAWAY: While you're baking your pie, how about a chance to win some mystery books??
The 9th book in my Bakeshop Mystery cozy mystery series, LIVE & LET PIE, releases on December 31, 2018. This date is important for two reasons: It marks the release of my 21st book and it’s also my 21st anniversary! ????
In honor of both these milestones, I’m going to give one lucky reader a signed copy of all 21 of my published books! See the link below for entry details and be sure to check back every day this month for a new pie video and recipe!
Happy reading AND baking!
Ellie
Legal stuff: Promotion runs until 11:59 PM PT Monday, 12/31/2018. One (1) winner will be chosen at random from eligible entries. Promotion is in no way sponsored, endorsed, or administered by, or associated with, YouTube.
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????????FOLLOW ME ON SOCIAL MEDIA????????
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Facebook -
Instagram -
Twitter -
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???????? MY BOOKS ????????
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???????? BAKESHOP MYSTERY SERIES ????????
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Meet Your Baker -
A Batter of Life and Death -
On Thin Icing -
Caught Bread Handed -
Fudge & Jury -
A Crime of Passionfruit -
Another One Bites the Crust -
Til Death Do Us Tart -
Live and Let Pie (coming Dec 31, 2018!) -
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???????? SLOAN KRAUSE MYSTERY SERIES ????????
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Death on Tap -
The Pint of No Return (released Oct 2, 2018!) -
Sloan will return in 2019 in book #3 in the series, which is in editing right now!
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???????? ROSE CITY MYSTERIES ????????
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Natural Thorn Killer -
Violet Tendencies -
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???????? PACIFIC NORTHWEST MYSTERY SERIES ????????
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Scene of the Climb -
Slayed on the Slopes -
Silenced in the Surf -
First Degree Mudder -
In Cave Danger -
If you are new to my channel here's a little bit about me: I'm Ellie Alexander (also writing as Kate Dyer-Seeley). I'm a proud mom, wife, and mystery author living in the beautiful small town of Ashland, Oregon tucked into the mountains of the Pacific Northwest. I write multiple mystery series for both St. Martins Press/Macmillan and Kensington Books. I love being able to share my experiences and knowledge with readers and fans through video and will be posting new ones every week, so make sure to SUBSCRIBE so you don't miss anything!
Happy reading,
Ellie
Easy RASPBERRY PIE Recipe! Special Old FAMILY Recipe! Uses Frozen Raspberries!
This easy raspberry pie recipe is an old family recipe. We use fozen berries for this pie but you could use fresh. If you use fresh berries then you may have to adjust the amount of cornstarch you need. This is the link to my favorite pie crust recipe:
2lbs frozen raspberries
½ cup sugar
¼ TSP salt
2 TBSP unsalted butter
1-2 TSP vanilla (the more the better!)
5 TBSP cornstarch
¼ cup water
1 unbaked 9” pie crust
Heat oven to 375F. Put frozen berries in a pot and add sugar and salt. Cook on medium heat until berries thaw and start to get hot and juicy. Add butter. Continue cooking until berries are nice and hot and liquidy. It will look like a berry puree. Mix cornstarch with water and add to berries. Cook until nice and thick. Take off heat and add vanilla. Cool a bit. Make sure your pie crust is nice and cold and your oven is preheated. Pour berries into pie crust and put in oven. Cook for about 30 minutes (yours might take more or less time, depends on your crust). The crust will be nicely browned and berries will look set and slightly dry when it’s done. Let cool then place in fridge to cool completely. Serve with whipped cream or ice cream. Enjoy!
Music curtesy of Epidemic Sound
Song: Dine-O-Matic
Artist: Martin Landstrom
Song: Lindy Hop Gals
Artist: Golden Age Radio
Raspberry Pie With Fresh Raspberries. Cooking in Five Minutes + Baking Time. VERY EASY!
This video is about how I made Raspberry Pie with fresh raspberries. I spent five minutes cooking two pies and I enjoyed the smell i of my pies while they were baking. This recipe is very easy, and my pies are delicious! I use a pie crust that I bought at the grocery store.
I made two pies today.
I mixed two eggs with 200 grams of sour cream, added 3,5 table spoons of sugar and one tea spoon of vanilla and I backed my pie for 35 minutes with 375 degrees in Fahrenheit.
If you put it into the fridge, it will taste so good! I love it cold and hot.
I made blueberries pie last year, please watch it here:
You can use any berries, frozen or fresh.
Thank you very much for watching my video! I hope you like it.
Please consider to SUBSCRIBE!
Blackberry Raspberry Pie: the Best Pie Recipe for Summer
This is one of the best summer desserts! Raspberries and blackberries are sweet, tart, and tasty. If you want to make this for Thanksgiving, frozen berries work great!
Get the printable recipe here:
in a new tab)
ingredients:
2 prepared pie crusts (1 top, 1 bottom)
3 1/2 cups blackberries
3 1/2 cups raspberries
1 cup sugar (more according to taste)
2 1/2 tablespoons lemon juice
2 tablespoons cornstarch
milk and coarse sugar for topping the crust
instructions:
1. Prepare a pie plate with a pie crust. Place on a foil lined baking sheet. Preheat oven to 400 degrees.
2. Combine the berries and sugar in a large saucepan. Cook over medium heat until berries release their juices, about 5 minutes. Taste the filling and add more sugar if desired.
3. While the filling is heating, mix the cornstarch and lemon juice in a small bowl. Add it to the berry mixture and heat for 2-3 minutes more.
4. Pour filling into prepared pie dish and top with second crust. Brush with milk and sprinkle with sugar.
5. Bake at for 40-45 minutes, until pie is golden brown and filling is bubbling. If edges are overbrowning, cover them with a foil guard halfway through the baking time.
6. Allow pie to cool to room temperature on cooling rack, then cover and refrigerator for 4-24 hours.
7. Serve cold or room temperature.
notes
Frozen berries work very well for this.
Vanilla ice cream is the perfect complement.
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Hi there and welcome to my channel, Heart’s Content Farmhouse. I post one new country-style recipe every week with a step by step video.
I am a home baker who wants to teach everyone how to bake their own bread, desserts, and other goodies. Learning to bake changed my life and it’s a skill anyone can learn. I want to guide you through your baking journey!
You will find the occasional non-baking recipe here as well, but everything is family friendly, from scratch, and delicious. My recipes are tried and true, and they are tested multiple times.
You can find a printable version of all my recipes, (as well as printables and other goodies) on my blog, heartscontentfarmhouse.com
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Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate, I earn from qualified purchases.
Fresh Raspberry Pie with Graham Cracker Crust
A delicious fresh raspberry pie with graham cracker crust. Enjoy!