Raspberry Pie II

Raspberry Pie II

59 Reviews 10 Pics
Recipe by  Carol

“I have raspberries growing in my yard, and I think of pie at this time of year.”

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Adjust Servings

Original recipe yields 1 pie



  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Line a 9 inch pie plate with pastry, and brush with egg white. Arrange berries in crust. Combine sugar and cornstarch; sprinkle mixture over the berries. Dot with butter. Cover with upper crust, and seal the edges.
  3. Bake for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C), and continue baking for 30 minutes.

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Reviews (59)

Rate This Recipe


This pie was fantastic! We used frozen berries and I knew that I would need more cornstarch. I used about 3 tablespoons. I was unsure of the brown sugar as I have always used regular sugar. It was great! We have our own crust recipe that we used. Cannot wait to make it again!



I love this website and this recipe! The only thing i did differently in this recipe was mix honey with the remainder of the egg white and use it to glaze the top of the pie to give it that nice flaky give. Thanks!



This was a great, simple pie. Next time I will use a little less sugar, I found that sugar over powered the tast of the raspberries. Other than that it was great.

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Amount Per Serving (8 total)

  • Calories
  • 201 cal
  • 10%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 28.5 g
  • 9%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 138 mg
  • 6%

Based on a 2,000 calorie diet



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Raspberry Sour Cream Pie


next recipe:

Fresh Red Raspberry Cream Pie