Raspberry Pie Recipe at Pie-Supply.com

4 cups raspberries
1 cup sugar
1/4 cup Minute Tapioca
2 pre-prepared pie crusts
1 Tbsp. butter or margarine

Mix berries, sugar and tapioca in large bowl. Let stand 15 minutes.

Preheat oven to 400°F. Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape.

Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Raspberry Peach Pot Pies

    9 tablespoons (1 stick plus 1 tablespoon) cool unsalted butter, cut into pieces
    3/8 cup sugar
    1 egg yolk
    1/4 teaspoon pure vanilla extract
    1/4 teaspoon baking powder
    Scant 1 1/2 cups all-purpose flour

Peach Raspberry Pie Recipe Filling:

    1/4 cup sugar
    1/2 cup of peaches (in small chunks)
    10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted
    1 cup raspberries
    Whipped cream for serving, optional

Equipment:

    * 10 to 12 glass cups or ramekins

Directions

Raspberry Pie Recipe Crust: Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy. Add the egg yolk and vanilla and mix. Stir the remaining ingredients together, then add to the butter mixture and mix. Form the dough into a disk, wrap in plastic, and chill for 1 hour. Meanwhile, sprinkle a work surface with cocoa. Roll the dough out to about 1/8-inch thick, then cut rounds to fit the tops of the pies.

Filling: Heat the oven to 375 degrees F. Combine the egg yolks, the whole eggs, and the sugar in a mixer fitted with a whisk attachment and whip until fluffy and light. Stir the melted chocolate into the egg mixture. Stir in the melted butter.

Use a ladle or pitcher to divide the filling among 10 to 12 ramekins. Gently push 3 raspberries down into each one. Arrange the ramekins on a baking sheet. Bake the pie filling for 6 minutes. Remove the pies but leave the oven on. Top each pie with a round of chocolate crust and bake another 8 to 10 minutes, until crisp. Let cool slightly and serve with whipped cream. Or let cool completely and rewarm before serving. Serve the same day.

Classic Raspberry Pie Recipe

Crust:
2-1/4 cups flour
1 tsp. salt
2 tablespoons sugar
1 cup shortening or butter
¼ to ½ cup of ice cold water

Filling:
8 cups of raspberries
1/2 cup sugar
1 Tbsp. cornstarch
2 Tbsp. butter (melted)
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. lemon juice (optional)

Mix flour, salt and sugar in large bowl. Cut in shortening/butter using a pastry blender, food processor or 2 knives until mixture resembles coarse meal. Add water, slowly one tbsp. at a time, mixing lightly with fork until flour mixture is evenly moistened and sticks together when pinched. Divide dough in half; shape each half into 2 discs. Wrap each dough round in plastic wrap; refrigerate 1 hour. Toss raspberries with sugar, melted butter, cinnamon, nutmeg and lemon juice in large bowl; set aside at room temperature.

Note: Avoiding a mess: if you would like to avoid flour getting all over your kitchen, try placing the dough between two pieces of plastic wrap, when it is rolled flat, unpeel the plastic wrap on one side and flip into the pie plate. Press the dough into all creases of the pie plate and peel the top layer of the plastic wrap off of the crust.

Place one dough round on a floured surface; roll out dough with rolling pin to flatten, working from center, rotating often, to create a 12 in. flat disc.

Cut the dough hanging over edge of pie plate with a small, sharp knife or kitchen scissors. Place the pie crust in the refrigerator and take the second ball of dough out. Repeat step and roll the ball into a 12 inch flat disc. Place the disc on a large sheet of plastic wrap, and set aside. Drain the raspberry mixture in a strainer and boil the liquid on med-high for 6 minutes. While it cools- Add cornstarch to drained raspberries and toss. Then add the raspberry liquid. Retrieve the pie plate from the refrigerator and fill with raspberry mixture and liquid. Moisten the edges of the pie crust. Place the remaining dough over the pie crust, trim, but leave about ½ from the edge. Preheat oven to 400°F. Fold the ½ inch edge of the top crust under edge of bottom crust; pinch edges together to form a ridge. Crimp edges with fork or the thumb and finger technique. Cut several slits near center of pie to allow steam to escape. Bake 45 to 50 min. or until the raspberries are soft. 30 minutes into baking, and cover the edges with foil to prevent over browning. Cool.

Raspberry Pie Recipe

Easy Raspberry Pie

Raspberry Peach Pot Pies

Classic Raspberry Pie Recipe