This Simple Strawberry Raspberry Pie is great for any patriotic holiday or summer gathering. It’s fresh, fruity, delicious and easy to make!
Today I decided to make this Simple Strawberry Raspberry Pie for really no reason other than the fact that I needed to use up the strawberries and raspberries that I bought the other day. I don’t usually buy this much fruit, but I can’t turn up a sale! Buy two get one free. So two containers of strawberries and one container of raspberries later and a few days of them looking at me every time I opened the refrigerator, here were are! I can’t pass up a sale and I can’t let food go to waste! But now I have one delicious pie in the refrigerator saying “eat me” every time I open the door. And yes, once it’s chilled it’s going to get its wish!
This pie is so easy to make. First off, I used a store bought pie crust because last week Jim bought a package of two to make this Easy Bacon and Cheese Quiche. Again, I needed to use up the other pie crust. However, if you want a full homemade pie, start to finish, try my Old Fashioned Pie Crust or Simple All Butter Pie Crust that would work well with this pie. Second, within about 20-30 minutes this pie can be sitting in the refrigerator chilling. Lastly, within a few hours you and your family will be enjoying this Simple Strawberry Raspberry Pie! A delicious and fresh pie that everyone will love.
Simple Strawberry Raspberry Pie-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
Instructions
- Bake pie shell to package instructions. Set aside too cool.
- Wash strawberries and raspberries. Set aside raspberries. Slice strawberries and set aside.
- 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.
For mere delicious fruit pies and tarts try:
Chocolate Ganache Raspberry Tart
Classically Good Rhubarb Custard Pie
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 to package instructions. Set aside too cool.
- Wash strawberries and raspberries. Set raspberries aside. Slice strawberries and set aside.
- 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.
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