I could eat fresh raspberries every day, and this is one of my favorite ways to eat them. This jammy, creamy pie is as fresh and bright as fruit pies get. Half the raspberries are cooked while the other half are added fresh for the most wonderful, intense berry flavor.
I used to always make this as a single pie, but lately, I’ve been making more and more tartlets. That may be because, with tartlets, I don’t have to share or maybe because they’re just so pretty. I don’t know. You can keep it simple with a single pie or get a bit fancy and make 8 tartlets. Either way, it’ll probably become your favorite way to eat raspberries too.
Really Raspberry Pie and Tartlets
8
servings20
minutes25
minutesIngredients
1/2 recipe Buttery, Flaky Pie Crust for 1 fully pre-baked 9-inch pie shell OR in 8 fully pre-baked tartlet shells* (refrigerate the other 1/2 of the pastry to use for another pie or more tartlets.)
3 level Tbsp cornstarch
1/2 cup water, divided
2 cups red raspberries, rinsed
3/4 cup sugar
juice of 1 small lemon
2 cups fresh whole red raspberries, rinsed
Directions
- Preheat oven to 425° F. and have the fully cooked pie shell or tartlet shells ready.
- Dissolve the cornstarch in a small bowl with 1/4 cup water.
- In a medium saucepan, mix together 2 cups raspberries, the remaining 1/4 cup water, sugar, and lemon juice. Bring to a boil.
- Mix 1/4 of the hot berries in with the cornstarch and water, stir and return the thickened berry mixture to the hot berry mixture in the saucepan.
- Cook for 1 minute, remove from heat and then chill.
- When ready to serve, put the 2 cups remaining whole, uncooked raspberries into the baked pastry crust or divide among baked tartlet shells.
- Pour chilled berry filling over fresh berries and top with whipped cream.
- Dot the top of the pie or tartlets with fresh raspberries.
Notes
- 1 pint of raspberries = around 2 cups, 1 quart of raspberries = around 4 cups. Sometimes you need a bit more than a pint or quart to make a full 2-4 cups.
- *I love to use these non-stick, 5 inch tartlet pans for Really Raspberry Tartlets: Gourmia GPA9375 Mini Tart Pans with Removable Bottom – 6 Pack, 5” Diameter, 1” Depth – 100% PFOA free Non Stick Carbon Steel – Miniature Molds For Pies, Cheese Cakes, Desserts, Quiche pan and More
These tasted so yummy! I need a recipe for key lime tarts next!
I’ll get right on that! In the meantime, try the lemon bar recipe with the key lime variation. They’re amazing!