Raspberry Pie

Patrick Nolan.
Submitted by : Patrick Nolan

Ingredients:
-- 1 bottom crust (Double mix all butter pie dough recipe)
-- 1 top crust (Double mix all butter pie dough recipe with baking powder option)

-- 4 cups (quart) frozen Raspberries

-- 1 cup of the Raspberry  juice from the 4 cups of thawed frozen raspberries.

-- Juice from 4 cups of your raspberries (1 or more cups)

-- 1Tbsp Clear Jell (or corn starch) for each 1/4 cup of the raspberry juice. (mix in cold raspberry juice)

-- 1 cup sugar

-- 1/4 tsp salt

-- 1 Tbsp Lemon juice

Directions:

Strain your thawed raspberries to collect 1 cup of the raspberry juice they produce when frozen.

In a 2 qt sauce pan add the cold raspberry juice and whisk in the corn starch. Then whisk in your sugar and salt.

Heat over medium heat until it boils and thickens.

Take off heat and stir in your lemon juice.

Add your cool raspberries to cool the filling off.

Roll your pie dough out and pour your cooled raspberry filling into the the lined pie plate. Then place in freezer while you roll out the top crust.

Add the top crust in lattice strips or whole cover. If whole cover, cut holes in it for steam to release.

Bake lower center rack in preheated 425 degree oven for 15 minutes,  then reduce heat to 375 and bake for another 40 to 45 minutes or until golden brown and juices are bubbling out of pie. (or until an internal temp of 200° F.) 

 
Directions if using Fresh Raspberries:

Mix the 1 cup sugar and 4 Tbsp cornstarch before adding to the cherries.

Toss the 4 cups of cherries with the sugar/cornstarch mixture, the 1/4 tsp of salt and 1 Tbsp. of lemon juice.

Let sit 15–30 minutes to draw out juices.

Pour into bottom crust,  and then follow directions above for the rest of recipe.

It'll set firm like your stove top version for frozen berries, not runny.