Crazy for Crust · by Dorothy Kern★ 4.9 (88)
Raspberry Pie
NUTRITION · PER SERVING70M COOK
CAL 16%·PRO 6%
CARBS 53G66% OF CAL
4G FIBER21G SUGAR28G OTHER
FAT 11G30% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An easy berry pie filled with fresh raspberries sweetened with sugar and lemon. Bake with a double crust, lattice, or crumble topping for a classic dessert.
dessertamericanbaked good🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Crazy for Crust →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 recipe All Butter Pie Crust
- 5 cups (661g or approx 1.5 lb) fresh or thawed frozen raspberries
- ⅔ cup (134g) granulated sugar
- 1 tablespoon (15ml) lemon juice
- 4 tablespoons (32g) cornstarch
- 1 recipe All Butter Pie Crust (OR)
- 1 recipe Crumble Topping
At a glance
PER SERVING · TIME 70M
CAL 16%·PRO 6%
CARBS 53G66% OF CAL
4G FIBER21G SUGAR28G OTHER
FAT 11G30% OF CAL
6G SAT4G 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
- 20m
- Cook
- 50m
- Sodium
- 105mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 149mg
- Calcium
- 20mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 105MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.