All-Year Raspberry Pie

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Serves 6


2 refrigerated pastry crusts
2 (12-ounce) bags frozen red raspberries
2/3 cup sugar
3 tablespoons quick-cooking tapioca
1 small to medium lemon, zested and juiced
Dash salt


  1. Preheat oven to 400°F. Remove pastry crusts from box and let stand at room temperature while preparing filling.
  2. In large mixing bowl stir together all ingredients except crusts.
  3. Let stand 15 minutes and then stir again.
  4. Line a 9-inch pie plate or deep-dish pie pan with one of the crusts.
  5. Turn in berry mixture.
  6. Lightly brush rim of crust with water to help seal.
  7. Top with remaining crust. Seal and crimp edges and cut a few vents in top crust.
  8. Bake crust is nicely browned until juices are bubbling (through vents), about 50 minutes. Let cool on wire rack. Serve warm or cold.

Nutrition Info

  • Calories: 232
  • Fat (7g Saturated fat): 12g
  • Protein: 2g
  • Carbohydrate: 30g
  • Cholesterol: 30mg
  • Sodium: 84mg
  • Fiber: 2g
  • Note: This recipe was provided by a third party and we do not have complete nutrition information for it.


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