Summer Fresh Raspberry Pie
Description
This easy DIY raspberry pie filling made with fresh summer berries, sugar, cornstarch, and lemon juice is so much better than what you buy in a can!
Ingredients
•
4 cups fresh raspberries, divided
•
1/2 cup water
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2 tablespoons cornstarch
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1/4 cup cold water
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1/2 cup white sugar
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1 tablespoon lemon juice
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1 (9 inch) ready-to-use refrigerated pie crust
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1 cup whipped cream for garnish
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1 teaspoon lemon zest for garnish
Directions
1
Cook 1 cup raspberries and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until raspberries soften, about 5 minutes. Strain mixture into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
2
Stir cornstarch into 1/4 cup cold water in a bowl until dissolved. Pour mixture into the saucepan and mix with mashed berries. Stir in sugar. Heat over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Let cool to room temperature, 15 to 25 minutes.
3
Pour remaining 3 cups raspberries into pie crust. Pour raspberry sauce over top and refrigerate until set, about 1 hour.
4
Garnish slices with whipped cream and lemon zest.