The Recipe Critic · by Alyssa Rivers
Raspberry Pie
NUTRITION · PER SERVING90M COOK
CAL 6%·PRO 3%
CARBS 26G86% OF CAL
5G FIBER6G OTHER15G TOTAL SUGAR
FAT 2G13% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic berry pie with a flaky, buttery crust and tangy-sweet filling of fresh raspberries. A timeless homemade dessert.
dessertamericanbaked good🔥 ovendairy freevegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 double crust pie crust
- 5 cups raspberries (if using frozen make sure they are thawed)
- 1 teaspoon fresh lemon juice
- ½ cup granulated sugar
- 3 ½ tablespoons cornstarch
- ¼ teaspoon salt
- 1 large egg
- 2 tablespoons water
At a glance
PER SERVING · TIME 90M
CAL 6%·PRO 3%
CARBS 26G86% OF CAL
5G FIBER6G OTHER15G TOTAL SUGAR
FAT 2G13% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 45m
- Sodium
- 96mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 131mg
- Calcium
- 16mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 96MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.