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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 168.8
  • Total Fat: 8.7 g
  • Cholesterol: 8.1 mg
  • Sodium: 97.2 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.2 g

View full nutritional breakdown of Raspberry Pie (homemade pie crust) calories by ingredient
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Raspberry Pie (homemade pie crust)

Submitted by: JANNERS1980
Raspberry Pie (homemade pie crust)

Introduction

A delicious homemade pie, this recipe only makes enough dough for a bottom crust, I don't add a top layer to my pies in order to keep the calories & the carbs at a reasonable level. Since there is no top layer of pie crust I usually add some fresh raspberries for visual appeal. A delicious homemade pie, this recipe only makes enough dough for a bottom crust, I don't add a top layer to my pies in order to keep the calories & the carbs at a reasonable level. Since there is no top layer of pie crust I usually add some fresh raspberries for visual appeal.
Number of Servings: 12

Ingredients

    3 cups frozen raspberries
    3/4 cup sugar
    4 tsp lemon juice
    1/2 cup cold lard (Tenderflake is best in my opinion)
    1 cup flour
    1/2 tsp salt
    4-7 tbsp ice cold water
    3 tbsp cornstarch

Directions

*In a large bowl sift flour & salt together
*cut in the lard (dice the lard into small cubes and use a fork to mash it into the flour until a loose, crumbly dough forms...you should have small pea sized chunks of dough)
*add just enough water to form a ball of dough, it should not be sticky or gooey and use the fork to mix the water in, use as little water as possible
*form dough into a ball, wrap with saran wrap and let stand in fridge for 3-4 hours (the longer the better, I usually let mine stand overnight))

*using a floured rolling pin, roll your dough into a section large enough to cover your pie plate (I use a 9 inch glass pie plate) you will also need to lightly flour your counter top so the dough will not stick to the counter
*place the dough into the pie plate and press down the edges with your fingers or you can use a fork to press down the edges around the pie for a textured looking crust (whichever you prefer)
*using a fork pierce the bottom of the pie crust in several places to allow air flow so you don't end up with a soggy bottom :)
*in a bowl add frozen raspberries, sugar, lemon juice and cornstarch & toss well so all the raspberries are coated in the sugar/cornstarch mixture
*add berries to pie crust and bake at 400 degrees F for 40-50 minutes depending on hot your oven runs, after 40 minutes keep an eye on the pie to ensure the edges do not get burnt....if your oven runs hot you may want to decrease the heat accordingly or you will have a raw bottom and burnt crust.

Enjoy !

Number of Servings: 12

Recipe submitted by SparkPeople user JANNERS1980.






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