Raspberry Pie

The Canadian Living Test Kitchen


1 pastry for 9-inch (23cm)
4 cups (1 L) raspberries
1 cup (250 mL) granulated sugar
3 tbsp (45 mL) all-purpose flour
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) butter
milk or cream
Sprinkle granulated sugar


Line 9-inch (23 cm) pie plate with pastry.

In large bowl, combine raspberries, sugar, flour and lemon juice.
Fill pastry shell with raspberry mixture; dot filling with butter.

Moisten edges of bottom crust. Cover with top crust. Trim and
flute edges. Cut steam vents. Brush top with milk or cream;
sprinkle lightly with granulated sugar.

Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F
(180°C) and bake for 45 to 60 minutes longer or until raspberries
are tender, filling thickened and crust golden.