"Recipes are meant to be shared"...Ann Thibeault

Tuesday, July 14, 2009

Raspberry Pie

I love raspberries and they are now in season. I bought a half flat yesterday. Baked a pie and the rest went into the freezer. Raspberry pie runs a very close second to my favourite - Rhubarb Pie.

This recipe is another keeper from Canadian Living.

Home Cookin Chapter: Recipes From Thibeault's Table

Raspberry Pie


The Canadian Living Test Kitchen


1 pastry for 9-inch (23cm) Double Crust
4 cups (1 L) raspberries
1 cup (250 mL) granulated sugar
3 tbsp (45 mL) all-purpose flour
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) butter
milk or cream
Sprinkle granulated sugar


Line 9-inch (23 cm) pie plate with pastry.

In large bowl, combine raspberries, sugar, flour and lemon juice. Fill pastry shell with raspberry mixture; dot filling with butter.

Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.

Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 45 to 60 minutes longer or until raspberries are tender, filling thickened and crust golden.

This is the recipe for my favourite pastry crust.

Butter-Lard Pastry
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

For sweet pies add 1 to 2 teaspoons white sugar.

Mix flour with salt, and cut in butter and lard.

An easy way to cut in the fat is to use a food Processor. Cut the butter and lard into cubes add to the flour and pulse. Butter/lard should be the size of peas. Pour mixture into a bowl and add the
icewater, mixing quickly with a fork, just until the dough comes together. Turn out on to floured board and form into a ball. Cut into two pieces, wrap in plastic and refrigerate for an hour.

Another way to cut into the butter is to use a box grater. Makes the perfect size pieces of butter. Just make sure that the butter is very cold.

NOTE: This crust is also perfect made with all butter.

Edited: May/2009


  1. I think I'm going to head to the Farmers Market on Thursday. I'll be looking for raspberries to make this. Yum!

  2. I love the sweet tart flavor of raspberry pie. Yours is beautiful. Now I need to make one, too!

  3. I was going to bake pies today and the day got away from me...yours looks absolutely wonderful...as always...

  4. oh yum, i am totally making this pie on Saturday or Sunday if i have the time. Raspberries are Jason's absolute favorite.

  5. Beautiful pie!! I havent had a straight raspberry pie in a while!

  6. This raspberry pie is the best and it's very easy to make if you buy pre-made pie crust. I like to add a teaspoon of cornstarch to the recipe. Make sure cool the pie over night or at lest 8 hours, so the filling won't be running. Thanks for sharing the recipe.

  7. Can't wait, its in the oven right now!!!

  8. Kandy, hope you enjoyed your Raspberry Pie. Can't wait until Raspberry season. ~Ann

  9. I happen to have some raspberries left over after making jam and can't wait to try out your recipe.


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