Raspberry Pie

not going to lie but my kitchen is bogged down by multiple magazines with dogged eared pages of recipes i have wanted to save. as well as piles upon piles of printed recipes from pinterest. who is with me, i know that i am not the only one :) 

i remember as a little girl seeing my mom reaching up and grabbing a large wooden box full over worn down and loved recipe cards. remnants of past cooking escapades and smudged hand writing. what happen to the times of the recipe card? there is a history there, past down from generation to generation when looking at these cards. there is meaning in these treasured cards. 

when i married my husband, David, almost 7 years ago, i received some of these beloved recipes that were passed down through the years. one of these recipes just so happens to be david's absolute favorite, raspberry pie. i know that i can never make it like momma, but i surely do try. come to find out this recipe has been passed down from his great grandma. she created this mouth watering masterpiece years ago and now it is a cherished recipe in her grandchildren's and even great great grandchildren's lives. i know that they will keep the passing of grandma's pie recipe to their future children, and the memory of her alive with every single pie made. 

it took me a couple of tries to get it just right. so hopefully you all can accomplish what i did not at first. hope you enjoy it.

this is what the beginning mixture should look like. using a pastry blender helps combine the flour and butter a little faster than using a fork, which is totally fine too.

when blending the flour,water, and cold butter together the end result should resemble this. in the recipe my mother in law gave me said the mixture should resemble small, flaky peas. 

 

once all combined, you can press into a pie plate and bake away.

Raspberry Pie

ingredients:

Crust:

1/2 cup butter

1 1/4 cup flour

1 tsp. cold water

mix mixing using pastry cutter/blender or fork until the mixture forms small, flaky clumps. and then press into pie plate.

bake at 375 for 15-20 minutes (depending on oven)

but DO NOT brown the pie crust, it will become dry and start falling apart.let completely cool before adding filling. i like to make my pie crust the night before, just to save time when making the filling.

Filling:

1 cup sugar

1 cup water

2 tbsp corn starch

1 3 oz packet of Raspberry jello

1 bag of frozen raspberries

mix sugar,water,corn starch, and jello in a small sauce pan and heat on stove top.boil until slightly thickened. while mixture is warming spread frozen raspberries in cooled pie crust. once the liquid is slightly thickened pour over pie crust. chill the pie until it is set. may take up to 4 hours. 

serve with whipped topping

and enjoy