The other raspberry pie I made last week was a plain old double crust raspberry pie. It was really good, but a bit on the runny side. I only thickened with a 1/4 cup of flour and it wasn’t enough. The main thing I struggle with in my fruit pie making is runniness. I like a firmly congealed pie and I don’t always get one. My friend, Lynn, uses a belt and suspenders method in her fight against runny pies. If she thinks a pie is going to be too juicy she will use 3 tablespoons of flour, 3 tablespoons of cornstarch and 3 tablespoons of tapioca to combat the enemy. I am going to do it her way with my next fresh fruit pie!
Plain Old Raspberry Pie
- 1 double crust worth of pie dough
- 5 cups fresh raspberries
- 1 cup sugar
- 1/4 cup flour
- 1/4 cup corn starch (if needed to fight juiciness)
- 1 T. quick cooking tapioca( if needed to fight juiciness)
- 2 T. butter, cut into small chunks
- Line a pie pan with rolled out pie crust.
- Mix together raspberries, sugar, flour, (corn starch & tapioca if needed) and place in pie shell.
- Dot the top with the butter.
- Cover with the top crust and prick to vent.
- Bake at 450 degrees for 10 minutes and then reduce oven to 350 degrees and bake for 35-40 more minutes.
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