Best 10 Blue Ribbon Raspberry Pie Recipes

BLUEBERRY RASPBERRY PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside., In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust., Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar., Bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

BLUEBERRY RASPBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine flour and salt in a bowl. Mash shortening into the flour mixture with a pastry cutter or fork until the mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. Wrap dough around rolling pin, starting on one side of the circle. Unroll over pie plate and trim dough. Roll remaining dough ball into a crust to fit the top of the pie and set aside.
• Beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
• Combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir blueberries and raspberries into the mixture to coat; pour into the crust. Top with reserved pie crust. Brush top of pie crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the moistened top. Cut a few slits into top crust with a sharp knife.
• Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto wire rack to cool completely before refrigerating.

BLUE RIBBON RASPBERRY PIE

Steps:

• 1. Preheat oven to 400° degrees.
• 2. Place 1 pie shell in the bottom of a 9 inch pie plate ( I used glass )
• 3. In a large bowl, add the crushed raspberries, sugar, lemon juice, lemon zest and cornstarch and set aside for about 15 minutes.
• 4. Place this mixture in the pie shell, and top with the 2nd pie crust.
• 5. Place the pie on a cookie sheet, and make "slits" in the top crust to prevent the pie shell from cracking.
• 6. Bake for about an hour and 45 minutes till the top pie shell is brown, and the pie filling is bubbling from the slits in the pie crust.
• 7. Cool for at least 2 hours so it can set up. It's easier to serve if it's completely cooled. Enjoy

RASPBERRY PIE

Steps:

• 1. Roll out pastry and place in a 9" pie plate.
• 2. Combine sugar and flour in a large bowl and stir in the raspberries and the lemon peel. Gently toss the berries until well coated. Transfer the berry mixture to the pastry-lined pie plate.
• 3. On a lightly floured surface roll remaining dough into a 12-in. circle. For a lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate. Cut rolled pastry into 1/2 inch strips and weave strips over filling. Fold bottom crust over strip ends, trimming strips as necessary. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for escaping steam. Place on filling and fold edge under bottom pastry. Crimp edge. If desired, brush pastry top with a little milk and sprinkle with a little sugar.
• 4. Cover edge of pie with foil to prevent over-browning. Bake for 25 minutes in a 375-degree oven. Remove foil. Bake for 25 to 30 minutes more, until pie is golden brown. Cool on a wire rack. Serve warm with ice cream.

FRESH RASPBERRY PIE

Steps:

• 1. Preheat oven to 400* Combine sugar, cornstarch, and lemon zest in a small bowl, stir to mix.
• 2. Add lemon juice to the berries. Pour sugar mixture over berries and GENTLY stir.
• 3. Pour berries into unbaked pie shell, dot with the tablespoon of butter.
• 4. Place crust on top and make slits to let steam vent. Brush the top with a little milk or cream and sprinkle with sugar. I place a ring around mine to keep the edges from burning. Or you can use foil to cover edges. With either one, I would spray the side touching the crust with Pam to keep it from sticking to the crust because of the milk you brush on. I have forgotten to do this a couple times and it always sticks if I don't.
• 5. Bake at 400* for 20 minutes, then reduce temperature to 350* and bake another 25-35 minutes, depending on your oven. Mine usually takes 30 minutes and then I turn off my oven and let it sit about 5 minutes. Let sit several hours for the juices to soak up.

RASPBERRY CREAM PIE

Steps:

• 1. In a saucepan, combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium-high heat until bubbly. Cook and stir 2 more minutes. Remove from heat.
• 2. Stir in a moderate amount of hot mixture into yolks. Immediately return to hot mixture, put back on the stove and stir and cook another 2 minutes stirring constantly.
• 3. Remove from heat. Add butter and vanilla.
• 4. Place Saran Wrap or wax paper directly onto mixture until cooled.
• 5. Pour into pie shell. Spread raspberry filling over vanilla filling; top with Cool Whip and refrigerate.

CONTEST-WINNING RASPBERRY RIBBON PIE

Steps:

• In a small bowl, combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10 minutes or until golden brown., In a bowl, dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours., In a bowl, beat cream cheese and confectioners' sugar until smooth. Add vanilla and salt. In another bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust. , Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Garnish pie with additional whipped cream and berries. Refrigerate leftovers.

AMAZING BLUEBERRY RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
• Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
• Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.

RASPBERRY RIBBON PIE

Steps:

• For red layers, dissolve Jello and 1/4 cup sugar in 1 1/4 cup boiling water. Add the frozen raspberries and lemon juice. Stir until berries thaw. Chill until partially set.
• For white layers, blend cheese, confectioners sugar and vanilla. Fold in a small amount of whipped cream, then fold in remainder. Spread half the cheese mixture over bottom of pastry shell. Cover with half the red Jello mixture. Repeat layers and chill until set.

RASPBERRY RIBBON PIE

Steps:

• In a mixing bowl, beat the cream cheese, sugar and salt until light and fluffy. Fold in cream. Spread half into pies shell, chill 30 minutes. Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes. Set aside the remaining gelatin at room temperature. Carefully spread remaing cream cheese mixture over top of pie. Chill 30 minutes. Top with remaining gelatin. Chill until firm.