Fresh Raspberry Pie

Follow our step-by-step guide on how to make Fresh Raspberry Pie.

1. Step 1

   Start by preheating your oven to a toasty 450°F (230°C). This will ensure your pie crust gets that perfect golden-brown finish. Next, take your unbaked pastry shell and line it with a double layer of heavy-duty aluminum foil. This little trick helps to keep the crust from puffing up while it bakes. Pop the lined pastry shell into the oven and let it bake for about 8 minutes. After that, carefully remove the foil and let it bake for an additional 5 minutes. Once done, take it out and let it cool on a wire rack – your kitchen will smell amazing!

2. Step 2

   While the crust is cooling, let’s whip up the raspberry filling. In a saucepan, combine the sugar, cornstarch, and water. Cook this mixture over medium heat, stirring occasionally, until the sugar and cornstarch dissolve and the mixture thickens, which should take about 10 minutes. Once thickened, remove it from the heat and whisk in the raspberry flavored gelatin mix until it’s well combined. Set this aside to cool slightly in the refrigerator for about 15 minutes.

3. Step 3

   Now, it’s time to assemble your pie! Arrange the fresh raspberries evenly in the bottom of your cooled pastry crust. Pour the raspberry gelatin mixture over the berries, making sure they’re all nicely coated. This is where the magic happens!

4. Step 4

   Chill your pie in the refrigerator for at least 4 to 6 hours, or until it’s set. This waiting game is worth it, as it allows all those delicious flavors to meld together beautifully. When you’re ready to serve, garnish each slice with a generous dollop of whipped cream. Enjoy this refreshing treat with family and friends!