Best 5 Strawberry Raspberry Pie Recipes

STRAWBERRY RASPBERRY PIE

Steps:

• In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 18-22 minutes or until edges are golden brown. Cool on a wire rack., In a saucepan, combine sugar and cornstarch. Stir in water until smooth; stir in corn syrup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and vanilla until gelatin is dissolved. Cool to room temperature, about 30 minutes., Add the raspberries, gently stir to coat. Spoon into crust. Refrigerate until set, about 3 hours.

STRAWBERRY/RASPBERRY/CHOCOLATE CHERRY CORDIAL PIE

Steps:

• 1. SEPARATE OUT 2 CUPS OF THE WORSE LOOKING STRAWBERRIES AND 1/3 OF THE RASPBERRIES. Crush the berries in a small sauce pan, add 1 cup of the water and the sugar.
• 2. bring the berries to a slow boil for about 10 minutes, crush more with a masher.
• 3. mix the corn starch in with the remaining 2/3C. water. When the berries have boiled for 10 minutes add the corn starch/water mixture while stirring.
• 4. continue to stir constantly until the mixture thickens and turns clear (not cloudy white from the corn starch) Add the package of coco mix or any other coco mix that you like i.e.Quick.
• 5. pour a portion of the mixture into the pie shell, spread around all the remaining cleaned strawberries and raspberries into the pie shell; pour the remainder of the strawberry mix over the strawberries. Spread around.
• 6. refrigerate the pie until cool. sprinkle with chocolate pieces or whipped cream if you like before serving.

STRAWBERRY, RASPBERRY AND BLUEBERRY CUSTARD PIE

Steps:

• 1. Place the ready made pie crust into pie place, flute the edges and polk with a fork on bottom and sides before berries go in. Slice straberries, put blueberries and raspberries in the bowl with 1/4 cup of sugar set aside. Beat the eggs and mix the sugar through. Add flour, melted butter and heavy cream, beat thoroughly. Place all berries in the pie crust and add the egg mixture of top. Preheat the oven to 325, bake 1 hour and turn up heat to 350 for an additional 20 minutes. Check for doneness after 10 minutes, oven may vary. Mine usually goes for 20. Enjoy.
• 2. Chill to serve. I usually put fresh whipped cream on top.

STRAWBERRY RASPBERRY PIE

Steps:

• 1. Prepare crust for pie. Preheat oven to 425F Place bottom crust in pie plate
• 2. To prepare filling, cut stems off strawberries and cut in half or in fourths if they are large. Put rinsed fresh berries in large bowl, add sugar and cornstarch. Stir the marmalade with a spoon until its thin, then add to berries. Mix gently with large spoon. If using frozen fruit, just thaw slightly and pour off liquid, before adding sugar, cornstarch and marmalade. Pour into pie crust.
• 3. If doing a lattice pie, roll out crust and cut strips with pizza cutter and arrange in lattice pattern over filling. Pinch and seal edges and flute. Brush with egg and water mixture and sprinkle with almonds, if desired. Bake 10 mins. Reduce to 350 and bake 40 minutes. Let cool completely on wire rack.
• 4. Whisk powdered sugar, water and vanilla in small bowl until smooth. Drizzle over pie. Note: For making a 2 crust pie, seal the edges, flute and make a couple slits in center of top crust to allow heat to escape. Also, let the pie rest a few hours before serving and it will slice up nicely.

STRAWBERRY OR RASPBERRY CHIFFON PIE

Steps:

• Combine 3 C. fruit and 1/2 C. sugar. Heat gently to extract the juice. Dissolve gelatin in hot juice. Chill until partially set. Beat cream until stiff. Beat sugar into egg whites. Beat until glossy. Fold egg whites and 1/2 of the whipped cream into gelatin mixture. Fold in 1 C. fruit. Pour into cooled baked pastry shell. Cool until set. Cover with 1/2 of the whipped cream and 1/2 C. fresh fruit as garnish.