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Fresh raspberries are arguably the best part of summer.
Here's a great pie recipe that also works with blackberries, black raspberries, or other similar fruits.

Step 1: Assemble Ingredients

You'll need:

~5-6 cups berries
1 pie crust (homemade or store-bought)
1/4-1/2c sugar
2T cornstarch
1 c water
pinch salt
1T lemon juice
dash allspice (optional)

Step 2: Prep

Sort and gently wash berries. Set them aside to dry on a towel or in a colander.

Meanwhile, make or buy your pie crust, then bake it. Use the package directions for baking a store-bought pie crust, or just bake at 350 until lightly golden-brown, 10-15 minutes depending on the recipe you've chosen.

Homemade pie crusts may require weights to toast evenly without slipping down the sides (line with foil and add dry beans for weight if you don't have pie-specific tools), but this isn't absolutely necessary if aesthetics aren't your thing.

Step 3: Fill Pie Crust

When pie crust is cool, fill with berries.

Spread evenly, and mound them a bit in the center as shown below.

Step 4: Make Glaze

Place in a small (1-3qt) pot:
1/4 c raspberries (more if you like)
1 c water
1/4 c sugar (increase to 1/2c if the berries are tart)
2 Tablespoons cornstarch
pinch salt

Cook and stir with a wire whisk over low heat until the sugar has dissolved and the berries have turned to mush. When sauce begins to thicken, add:

1 Tablespoon lemon juice
pinch of allspice (or your favorite spice)

Stir until glaze becomes thick, and remove from heat.

Step 5: Finish and Serve

Pour the glaze over your berries, spreading gently to cover the entire top surface. Allow the pie to set up for at least 30 minutes in a cool room or in the refrigerator.

Slice and serve chilled or at room temperature. Fresh whipped cream or homemade ice cream is a perfect match for fresh berry pie.

Storage: in the unlikely event you have leftovers, simply cover with plastic wrap and store the remaining pie in the refrigerator.

<p>But can you run Linux on it? </p>
normally they say you shouldn't wash raspberries because they just get mushy. if you're worried, though, you can put them in luke-warm water for a while and then let them air-dry. :)
Oooh....yum!
PIE!! We should have a pie contest, the cake one was so awesome!
So, was the pie contest everything you hoped it would be?<br/>(How can you go wrong with <em>pie</em>?)<br/>
mmm pie! Yeah the pie contest was pretty awesome! Now all we need is a pie <strong>eating</strong> contest!<br/>
Thanks for your comment on my guacamole Instructable! The only thing I love more then raspberry pie is peach melba pie! Raspberries and peaches together! UNSTOPABLE.
Mmmm, peach melba sounds <em>fabulous</em> about now. Too bad all I've got are nectarines...<br/>
nectarines work great too! plus, you can get away without skinning them
Oh my gosh, that looks absolutely delicious. It is too bad that all of the deer have been eating our raspberries.
That's no good! Surely they can't get to all of them? Maybe you should just plant more...
There are a few on top that have been spared because the deer cannot reach them. We are making a new plot, so hopefully next year our harvest will be more plentiful.
Amazing!<br/><br/>*rolls on ground and cries* I want my raspberries back!<br/>
What happened to your raspberries?
I moved to New Mexico. My raspberries are 1400 miles away in Minnesota.
Sigh...so do I, son, so do I...............this pie looks so scrumpuous!!
An absolutely awesome pie and so easy! Charlemagne
Thanks! I learned this one from an expert. ;)
looks amazing
Thanks!<br/>Try it - it's easy and <em>tastes</em> amazing, too. ;)<br/>
That looks absolutely gorgeous! but i must admit you had me hook,line and sinker at pie:)
Mmmmmm, pie. ;)
I had to link to this awesome instructable for my <a rel="nofollow" href="http://forkable.blogspot.com/2008/08/wild-raspberries.html">Raspberry post</a> on my <a rel="nofollow" href="http://www.forkableblog.com/">blog</a>. Thanks for the great pics and clear instruction! <br/>
Cool, thanks! I'll likely be stalking your blog from now on - you've got some great stuff there. ;)

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Bio: I've been posting Instructables since the site's inception, and now build other things at Autodesk. Follow me for food and more!
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