Ingredients and Weight:
- Raspberries, fresh or frozen: 2 lbs
- Sugar: 1 cup
- Cornstarch: 3 tablespoons
- Water: 1/2 cup
- Lemon juice: 1 tablespoon
- Butter: 1/4 cup
- Pie crust: 1 (9-inch)
Preparation Time:
20 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine raspberries, sugar, cornstarch, water, and lemon juice. Stir until well mixed.
- Pour the raspberry filling into the pie crust and dot with butter.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for at least 15 minutes before serving.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 40g
- Protein: 2g
Dish Characteristics:
- Tart and sweet
- Fruity and flavorful
- Perfect for a summer dessert
User Comments:
- "This was the most delicious raspberry pie I've ever had! The filling was perfectly balanced and the crust was flaky and buttery."
- "I made this for my guests and they raved about it. It's a simple recipe but the flavor is amazing."
- "I'm not a huge raspberry fan, but I loved this pie. It's not too sweet and the fruit filling is really fresh."
Special Precautions and Tips:
- If you are using frozen raspberries, thaw them completely before using.
- For a crispier crust, brush the edges of the pie crust with melted butter before baking.
- Let the pie cool for at least 15 minutes before serving to prevent the filling from being too runny.
