Raspberry Pie Filling

raspberry pie with a golden crust in a criss cross pattern.

Prep Time 5

Cook Time 15

Cool Time 25

Total Time 45

Makes

Calories 90kcal

Author Pretty Providence

Cost $15

Equipment

Medium Saucepan

Ingredients

6 cups Raspberries
1 cup Sugar
1 tablespoon Butter
6 tablespoon Cornstarch
2 tablespoon Lemon Juice

Instructions

Wash and dry fresh raspberries and let them dry on paper towels to remove excess moisture.Pie Crust
In a medium saucepan, combine raspberries, sugar, cornstarch, lemon juice, and a pinch of salt. Stir to combine.
Turn heat to medium and heat until the filling starts to bubble, stirring occasionally.
Remove from heat when the mixture starts bubbling and, stir in the butter. Stir until just combined.
Allow pie filling to cool completely.

Video

Notes

Raspberry pie filling can be kept in the fridge for up to 5 days if stored in an airtight container.

Pour pie filling into a gallon-sized freezer bag and remove excess air. Lay the bag flat in the freezer.

Raspberry pie filling can be kept in the freezer for up to 6 months.

You can make a pie with this filling, of course. You can also use it as a topping for desserts or breakfasts, or substitute it as a filling for sweet rolls!

Nutrition