The start of summer has brought us above normal temperatures. 😫 (not fun!) A few days ago we saw the official end to the strawberry season. There's always something a little sad about seeing the strawberries go away. But on the bright side, the raspberries and blackberries are happily taking their place. There are plenty of them!!
Yesterday after I picked a huge bowl full of raspberries, I decided I would make a fresh raspberry pie for some company we were having later in the evening. Success! The taste was incredible. This recipe really knocked it out of the park! I'm going to share the recipe for those of you who may be interested. Of course, like I have said before, the raspberries that we grow on the farm are picked at the peak of ripeness so their flavor can't be beat. I often hear people tell me that they don't like raspberries or they say, "Raspberries at the grocery store are awful." I hate to admit it, but it's true.....😒 It can be difficult to find good berries at the grocery store. Most of them are not local and therefore they are picked too early leaving them flavorless. I recommend either growing your own or finding them at a local farmers market.
Fresh Raspberry Pie
1 box Pillsbury rolled refrigerated pie crust (or you can make your own pie crust)
5 cups fresh raspberries
3/4 cup granulated sugar
4 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon butter cut into cubes
Preheat the oven to 425 degrees. Butter a 9 inch pie plate and set aside.
In a large bowl gently toss together the raspberries, sugar, cornstarch, and lemon juice.
Unroll one of the pie crusts and place it in the bottom of the pie plate. Spoon the raspberry filling into the uncooked pie dough. Dot the cubed tablespoon of butter onto the raspberry filling. Roll out the second pie crust and cut it into strips. Lattice the strips onto the pie and crimp the edges.
Bake at 425 for 10 minutes then lower the temperature to 350 degrees. Bake an additional 40 to 45 minutes until it is golden and bubbling.