Whatever her trick is, this pie was delizioso! It tasted of summer. Slightly tart with just the right amount of sweetness complimented by a scoop of vanilla ice cream. I was so anxious to take a bite that, as evidenced by the picture, I didn't really wait quite long enough for it to cool and the berry juice spilled out, making a lovely syrup for my ice cream. I can't wait til tomorrow morning when I can sneak some for breakfast.
Recipe adapted from Better Homes and Gardens Cookbook
Pictures by Kelly
1 double pie crust
3/4 cup sugar
3 tablespoons flour
2 tablespoons cold butter, cubed
5 cups fresh/frozen unsweetened red raspberries
1 teaspoon sugar, for dusting
- Preheat oven to 375 degrees F. In a large bowl, stir together the sugar and flour. Add the raspberries and toss gently until coated (if using frozen fruit, let mixture stand 15-30 minutes or until fruit is partially thawed but still icy).
- Line a pie pan with pie crust. Pour berry mixture into pastry-lined pie pan. Place small cubes of butter over top of berry mixture.
- Top pie with second crust. Trim and crimp edges. Cut several slits in the top to vent the pie. Sprinkle sugar over the top crust.
- Place foil around edges (to prevent over-browning) and bake 25 minutes if using fresh berries and 50 minutes if using frozen. Remove the foil and bake 25-30 minutes or until top is golden brown. Let stand at least 2 hours before serving.