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Fresh Raspberry Pie

Fresh Raspberry Pie

Fresh fruit pies are just wonderful in the summertime, aren’t they? They are the quintessential summer dessert!

This recipe is very similar to the blueberry cream cheese pie recipe minus the cream cheese layer. If you want a cream cheese layer, follow the directions from the blueberry cream cheese pie recipe.

Since this is the quintessential summertime dessert, how about a quintessential jazz tune? Take a listen to “Summertime” performed exquisitely so by Ella Fitzgerald and Louis Armstrong.

Fresh Raspberry Pie


    Pie Crust
  • 1 cup all-purpose flour
  • 1/3 cup lard, shortening, or butter
  • 1/2 teaspoon salt
  • 3-5 tablespoons icy cold water
  • Raspberry Filling
  • 1/2 cup blueberries
  • 2/3 cup cranberry juice
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 5 1/2 cups raspberries


  1. Cut shortening into flour and salt until the mixture resembles coarse crumbs. Add icy cold water a tablespoon at a time, stirring with a fork as dough forms into a ball. Do not add remaining water if not needed to cause the dough to stick together when pressed into a flat ball.
  2. Roll out on floured surface into an 11" circle. Fold gently in half and ease onto pie plate, pressing dough into the plate and finishing edge as desired.
  3. Bake at 400 degrees for 8-10 minutes until golden brown. Cool completely.
  4. Line a jelly roll pan with two layers of paper towels.
  5. Rinse blueberries and raspberries (separated) then gently spread them over the paper towels to drain.
  6. Crush blueberries on a large plate.
  7. Put cranberry juice in a medium bowl. Add crushed blueberries to cranberry juice. Stir to combine. Add 4-5 raspberries and crush them into the blueberries and cranberry juice. If you do not want flecks of blueberries in the glaze, strain the mixture through cheesecloth or a fine-mesh strainer.
  8. In a large saucepan, combine sugar and cornstarch. Stir in half of the crushed blueberry-cranberry juice mixture to raspberry mixture to make a paste. Then stir in remaining half.
  9. Whisking constantly, bring mixture to a boil over medium low heat. Continue stirring for 1-2 minutes until it thickens. Cool completely.
  10. Put the raspberries in a large bowl and pour cooled blueberry filling over them. Toss gently to coat the raspberries.
  11. Lay the raspberry filling in the pie crust.
  12. Refrigerate to let the pie set.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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