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Results 1 - 10 of 63 for fresh raspberry pie
Use recipe for your favorite pie crust. Bake pie shell and ... pie shell. Set in refrigerator a few hours. Top with whipped cream before serving.
In a mixing bowl combine ... lined 9 inch pie plate with berry mixture; dot ... for 20 to 30 minutes more. Cool on a wire rack. Makes 8 servings.
Blend flour, salt, oil and milk in a 9" pie plate with a fork and ... with 3 cups fresh raspberries. (May use strawberries or ... pie shell and chill.
Toss together, dot with butter after placing in prepared pie shell. Brush top crust with milk and sprinkle with sugar. Bake.
Cook about 3 minutes; strain. ... in a baked pie shell. Add 3 cups fresh berries. Cover over with rest ... hours. Serve with whipped cream on top.
In a bowl, combine flour ... an ungreased 9-inch pie plate. Bake at 350°F for ... Refrigerate until set, about 3 hours. Yield: 6 to 8 servings.
Sort the berries, dividing them ... place in the pie shell. Mash the remaining berries; ... set. Serve with Cool Whip, whipped cream or ice cream.
Works with strawberries, too. Clean ... (WATCH!). Cool. Fill pie shell with remaining berries. Pour ... before filling, crust will stay crisp.)
Or enough to fill the shell. Cover the pint of raspberries with water and cook; strain. To the strained juice (about 1 cup) add the ...
In a medium bowl, crush ... Add remaining berries to cooled pie shell. Pour cooked berry mixture over the top. Refrigerate 3 hours or until set.
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