It starts with a baked pie shell. You can you a frozen shell if you wish or make your own. I use the same pie crust recipe I've used since the beginning of time.
Pie Crust Ingredients
2 c flour
3/4 tsp salt
2/3 c Crisco or lard
6 to 8 Tbsp ice water
This makes 1 9" pie. I used 1/2 for the raspberry pie and saved the rest for another project.
Glaze Ingredients1 c raspberries
1 c water
1 c sugar
3 Tbsp cornstarch
Sort raspberries so firmer, nicer looking ones are for the pie. The softer ones can be used for the glaze. Rinse berries quickly so they don't get to wet or the crust will get soggy. It takes about 4 cups of raspberries for the pie depending on how high you pile them.
Combine 1 cup raspberries with 1 cup water in a small saucepan. Mash berries and bring to a boil to bring out all the juice.
Simmer several minutes until all the berries are mushy.
Strain the liquid and return to the saucepan. As you can see below, some of the seeds went through the strainer (I am missing my finer strainer) but that is not a big problem since you will be pouring the liquid on raspberries with seeds anyway.
Add sugar to juice and stir well. Mix cornstarch with a bit of cold water to dissolve and add to the hot juice, stirring constantly so lumps don't form.
Stir the glaze until it thickens. You can see below how the liquid clears up as it thickens.
Pour or spoon the glaze over the raspberries.
Continue adding the glaze covering all the berries.
Refrigerate for several hours to set the glaze.
We didn't wait long enough for the pie to completely set so the first pieces were a little messy. Very tasty, just messy looking.
The next pieces looked better when the glaze had a bit more time to set. But sometimes you just have to jump the gun and cut into it before the glaze is set.
After having this pie, we prefer it to fresh strawberry pie. The tartness of the raspberries offset the sweetness of the glaze. Enjoy! ;)