Posted in Dessert

Raspberry Pie

Up and down our alley you can harvest a smorgestboard of raspberries. Love urban forging.  Our neighbors are ever so generous!

My daughter Ava who’s 11 yrs. old used her raspberries she picked to make a pie. 

Raspberry Pie

Raspberry Pie

Preheat the oven to 400 degrees.

In a large bowl, mix together:

  • 5 c. raspberries (if frozen – thawed) (or any other berry you prefer)
  • 1/2 c. sugar (another 1/4 c. if you like it sweeter)
  • 5 Tbsp. cornstarch
  • the zest of one lemon

Butter a 9 inch pie plate, and line it with:

  • 1 pie dough round, she used store-bought (there should be extra dough hanging slightly over the sides)

Pour the filling into the shell and then prepare the top of the pie by cutting the other dough round into long 1 inch wide strips, and then arrange it in a lattice pattern. Cut the excess dough and crimp the edges.

In a small bowl, beat:

  • 1 egg

Using a pastry brush, carefully “paint” the egg wash on the pie dough, being sure to avoid any large globs of egg. Sprinkle the egg-washed dough with:

  • 2 Tbsp. course sugar

Bake the pie at 400 degrees for 45-55 minutes, or until the crust is golden brown.

Let the pie cool before cutting into it, and enjoy!



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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