We are still on a berry kick after going raspberry picking at a local farm last week! I used some freshly picked raspberries to make Frozen Raspberry Lemon Muffins last week and froze the rest of the berries we picked. To freeze, just gently lay the washed berries on a cookie sheet in a single layer and place in the freezer until frozen. The berries can then be transferred to a zip lock bag.
My kids are begging for a raspberry pie tonight! I found the perfect recipe called Grandma’s Fresh Raspberry Pie on the my local berry farm’s website You Pick Berries. It is so easy and so delicious!
To make a graham cracker crust, I combined the following ingredients and pressed them into two 9″ pie plates:
- 2 C graham cracker crumbs
- 1/2 C melted butter
- 1/3 C sugar
Bake in a 400° oven for 10 minutes.
For the pie filling, I doubled this recipe to fill two graham cracker pie shells:
- 3 C fresh raspberries
- 2 ½ TBS flour
- ¾ C sugar
- 1 TBS corn starch
- pinch of salt
- 2 TBS butter
- 1 C water
- ¼ C water
Boil 1 cup water with 1 cup of raspberries for 2 or 3 minutes. Mix flour, corn starch, sugar and salt with ¼ cup water. Add the mixture to the pot of boiled water and berries. Cook and stir until thick. Remove from heat and add butter and let cool.
Put 2 cups berries in baked pie shell. Pour cooled berry mixture over top and chill.
My family will enjoy one pie for dessert tonight and I froze the other pie by wrapping the pie tin it in foil and placing it in a gallon size zip lock freezer bag to enjoy for another day.
This pie was the perfect mixture of not too tart and not too sweet…just a wonderful fresh raspberry taste!