Raspberry Pie Filling

Taken from saveur.com.

1 cup sugar
3–4 tbsp. flour
Pinch salt
5 cups fresh or thawed raspberries, stemmed
2 tbsp. butter, cut into small pieces

Combine sugar, flour, and salt in a large bowl. Add raspberries and gently toss until well coated. Place filling into pie crust — I recommend the Vodka Pie Crust Recipe. Bake at 375° until pastry is deep golden (cover edges of crust with foil if browning too quickly), 60–70 minutes. Set pie aside to cool for several hours before serving.

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