Blue Ribbon Raspberry Pie Recipes

RASPBERRY CREAM CHEESE PIE

Steps:

• 1. In a large mixing bowl combine softened cream cheese and sweetened condensed milk with an electric hand mixer until there are no lumps (The better quality cream cheese the easier it is to have no lumps). Takes about 3 minutes on medium speed.
• 2. Fold in vanilla and lemon juice gently with a spoon. The mixture will be thin and then, thicken up quickly from lemon juice.
• 3. Scoop mixture into graham cracker crust. Spread evenly.
• 4. Place in fridge for at least 4 hours; over night is best.
• 5. Carefully, spread chilled pie filling over cream cheese mixture, cut, and enjoy.

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.

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.

CONTEST-WINNING FRESH BLUEBERRY PIE

Steps:

• Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.

FAVORITE FRESH RASPBERRY PIE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.

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 RIBBONS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Divide dough into four portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake for 10 minutes., Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks., In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.

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.

RASPBERRY PIE RECIPE FOR VALENTINE'S DAY

Steps:

• 1. PIE CRUST
• 2. In a small, heavy bottomed sauce pan, heat the preserves until the jam part becomes liquid. Mix in cornstarch.
• 3. When thickened slightly, spread into bottom of the blind-baked, cooled pie shell.
• 4. Set aside. Allow perserves to gel. They will be tacky to the touch.
• 5. CREAM PIE FILLING
• 6. Line up premeasured ingredients next to the stove.
• 7. In a medium sized heavy bottomed sauce pan, whisk dry ingredients.
• 8. Add milk, whisking to make sure all dry ingredients are dissolved.
• 9. Place sauce pan over medium flame. Stir constantly until thickened. It will take between 5 and 8 minutes for the milk mixture to become as thick as homemade cream gravy.
• 10. Remove from the flame. With a ladle, mix about 1/3 of the thickened milk mixture into the beaten egg yolks.
• 11. Once mixed, add back to the the milk mixture. Return to flame.
• 12. Boil for one minute, stirring constantly. Remove from flame.
• 13. Add butter and vanilla extract. Stir until mixed.
• 14. Allow mixture to become tepid. Pour carefully over preserve-coated pie shell, taking care not to smear preserves up into the filling. Allow to cool to room temperature. The filling will not be set.
• 15. TOPPING:
• 16. Cover the top of the pie filling with raspberries pointed side up in rows.
• 17. Melt the chocolate and shortening in a heavy bottomed sauce pan. Mix until completely melted.
• 18. Dip a fork into the chocolate mix, coating the tines. Drizzle the chocolate over the rasperries in a pretty pattern.
• 19. Allow the pie to "set" for at least 2 hours, with the last 1/2 hour to 1 hour in the refrigerator.

RASPBERRY-BLUEBERRY COBBLER

Steps:

• 1. Line a 3 quart casserole with one of the pie crusts; line crust up sides as well as on bottom of dish. Pour washed, drained berries on top. Mix sugars, flour, salt, cinnamon, egg yolks, and butter; mixture should be moist and crumbly.
• 2. Pour on top of fruit evenly. Cut remaining pie crust into strips and lay diagonally on top of cobbler. May sprinkle additional sugar lightly on top before baking, if desired. Bake in a 425 degree oven 15 minutes, reduce heat to 350 degrees and bake 45 minutes to an hour, until done.

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.