Simple Strawberry Raspberry Pie
This Simple Strawberry Raspberry Pie is great for any patriotic holiday or summer gathering. It's fresh, fruity, delicious and easy to make!
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.