Pie - Fresh Raspberry Pie

By PamCallan

https://www.pillsbury.com/recipes/fresh-raspberry-pie/cda0f106-61cb-4d61-8cbb-fd42393d248f

Ingredients

• Crust
• 1 box PillsburyTM refrigerated pie crusts, softened as directed on box
• Filling
• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 4 cups fresh raspberries (may substitute any type or combination of berry)
• 1 tablespoon butter
• Topping
• 1 cup whipping cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla

Preparation

Step 1

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

Step 2

Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch, salt and water. Stir in 2 cups of the raspberries. Heat to boiling. Boil 1 minute, stirring constantly. Stir in butter. Cool completely, about 30 minutes.

Step 3

Stir remaining 2 cups raspberries into cooled raspberry mixture. Spoon into cooled baked shell. Refrigerate at least 2 hours before serving.

Step 4

To serve, in medium bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Garnish pie or individual servings with whipped cream. Store in refrigerator.