Strawberry Raspberry Pie
This strawberry raspberry dessert is great for using up wild fresh raspberries! This raspberry pie recipe does need a deep dish. The strawberry pie filling is originally my grandmas strawberry pie filling recipe.
Recommended Products
deep pie dish
small mixing bowl
small sauce pan
spoon
rubber spatula
tablespoon measure
Ingredients
- 1 ½ cup flour
- 1 cup + 2 tablespoon white sugar
- 2 tablespoon milk
- dash salt
- ½ cup canola oil
- 4 oz whipped cream
- 4 oz cream cheese
- 1 ½ cups strawberries cut in quarters
- 1 cup raspberries
- 2 tablespoon white corn syrup
- 2 tablespoon cornstarch
- 3 oz strawberry jello powder
Instructions
- Stir together flour, 2 tablespoon sugar, milk, salt, and oil in a medium sized bowl. Press into a sprayed, deep pie dish to form the crust. Bake at 350 degrees for about 20 minutes. Let pie shell completely cool.
- In a medium sized bowl, combine whipped cream and cream cheese. Spoon onto pie shell. Add strawberries and raspberries. Press fruit down into cream.
- In a small sauce pan, mix 1 cup sugar, corn syrup, and cornstarch together with 1 cup of water over medium heat. Cook until liquid is clear. When it is clear, remove from heat. Add jello powder. Stir. Allow to sit a few minutes to slightly cool. Pour this mixture over fruit in crust. Let chill for 4-6 hours. Serve your Strawberry Raspberry Pie cold or room temp.
Nutrition
Calories: 470.37kcal
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.
Tried this recipe?Let us know how it was!