This Simple Strawberry Raspberry Pie is great for any patriotic holiday or summer gathering. It’s fresh, fruity, delicious and easy to make!
Welcome to Knife & Paddle! Today we are embarking on a journey and bringing you this Simple Strawberry Raspberry Pie. This delightful dessert combines the sweet and tart flavors of strawberries and raspberries, making it a perfect treat for any occasion. Whether you’re a novice in the kitchen or a seasoned baker, this recipe’s simplicity ensures that anyone can achieve a delicious and impressive result. Today, we’ll walk you through each step, from gathering the best ingredients to mastering this recipe. Get ready to impress your friends and family with this irresistible, yet easy homemade pie!
Why you’ll love this Simple Strawberry Raspberry Pie
- Easy to make!
- Sweet and tart!
- Great for patriotic holidays or summer gatherings!
- Fresh, light and delicious!
- A true crowd pleaser!
Simple Strawberry Raspberry Pie-Ingredients
Using fresh, high-quality berries is crucial for the best flavor.
- 1 single crust deep dish pie shell
- 16 oz strawberries (sliced/diced yielding about 3.5 cups)
- 6 oz raspberries
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 6 tbsp water
- 2 tsp fresh lemon juice
- 1/2 tsp pure vanilla extract
- 3-4 drops red food coloring (optional)
Step-by-Step Instructions
- Bake pie shell according to package instructions. Set aside too cool.
- Wash strawberries: Remove the steams and leaves, then slice and dice into even pieces.
- Rinse the raspberries: Gently rinse and pat them dry with a paper towel.
- In a mixing bowl, whisk together sugar and cornstarch. Add water and stir until smooth. Pour in fresh lemon juice and pure vanilla extract and mix until combined. Add mixture to a saucepan.
- Over medium heat, bring mixture to a boil. Cook and stir until thickened. Add 3-4 drops of red food coloring, if desired, to get a nice red color. Add sliced strawberries and mix until combined. Remove from heat and pour into pie shell. Sprinkle raspberries over the top of the mixture.
- Refrigerate for 3 hours to set.
- Cut, serve and enjoy! Top with whipped cream if desired.
- Cover leftovers and refrigerate for 3-5 days.
Variations and Customizations
- Experiment with different combinations of berries, such as blueberries, strawberries, raspberries, or blackberries, for a mixed berry pie.
- Try using a graham cracker crust for a unique twist on the classic crust.
- Taste the filling and adjust the flavor by adding more lemon juice or a pinch of cinnamon for an added kick.
Serving and Storing
- Allow the pie to cool and then refrigerate for at least 3 hours. This cooling and chilling period helps to set the filling, making it easier to slice.
- Serve your Simple Strawberry Raspberry Pie with a dollop of whipped cream for an extra indulgent treat.
- To store leftovers, cover the pie tightly and refrigerate for up to 3 days.
Make this Simple Strawberry Raspberry Pie for your next gathering!
With grocery stores filled with fresh strawberries and raspberries, it’s now time to gather your ingredients and make this pie for your next gathering. With our step-by-step guide, you are now equipped to tackle this easy pie. Get ready to impress and leave your guests wanting more. Don’t forget to share your creation with us in the comments below. Happy baking! And remember…
Life’s too short to eat bad food!
For mere delicious fruit treats try:
Chocolate Ganache Raspberry Tart
Mini Strawberry Rhubarb Galettes
Simple Strawberry Raspberry Pie
Equipment
- Medium sized saucepan
- Mixing Bowl
Ingredients
- 1 single crust deep dish pie shell
- 16 oz strawberries sliced/diced yielding about 3.5 cups
- 6 oz raspberries
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 6 tbsp water
- 2 tsp fresh lemon juice
- 1/2 tsp pure vanilla extract
- 3-4 drops red food coloring optional
Instructions
- Bake pie shell according to package instructions. Set aside too cool.
- Wash strawberries: Remove the steams and leaves, then slice and dice into even pieces.
- Rinse the raspberries: Gently rinse and pat them dry with a paper towel.
- In a mixing bowl, whisk together sugar and cornstarch. Add water and stir until smooth. Pour in fresh lemon juice and pure vanilla extract and mix until combined. Add mixture to a saucepan.
- Over medium heat, bring mixture to a boil. Cook and stir until thickened. Add 3-4 drops of red food coloring, if desired, to get a nice red color. Add in strawberries and mix until combined. Remove from heat and pour into pie shell. Sprinkle raspberries over the top of the mixture.
- Refrigerate for 3 hours to set.
- Cut, serve and enjoy! Top with whipped cream if desired.
- Cover leftovers and refrigerate for 3-5 days.
This was tasted amazing but it was very runny. Like I had to scoop it out of the pie plate with a large spoon. it was thick before I added it to the pie plate. Any idea why it did this?
I am sorry that this happened to you. Here are a few reasons why your pie may have been runny.
1. Measure your ingredients accurately: If your cornstarch wasn’t measured accurately it may not have activated the thickening process.
2. Water content in your fruit: Different fruits have different water content, so if your fruit was very ripe (more water) you may have needed to add more cornstarch.
3. Bring the fruit to a boil: Make sure that you bring the fruit to a boil to thicken. Most thickeners need to get to 140 degrees to start thickening. The filling should be very thick before you pour it into the shell.
4. Let the filling cool: try cooling the filling for about 15 minutes before pouring it into the pie shell.
5. Cool your pie completely: Your pie will continue to thicken for several hours, make sure your pie cools first before putting it into the refrigerator. Chill for at least 3 hours and for best results let it chill overnight.