Copycat Bakers Square Raspberry Pie Recipe

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Copycat Bakers Square Raspberry Pie Recipe

Post by Stef on Sun Apr 26, 2015 3:08 pm

Time needed

20 min preparation + 2 hour cooking

Serving Size / Yield

12 servings


  • Crust:
  • 5 C flour
  • 1 1/2 tsp coarse salt
  • 2 Tbs sugar
  • 4 sticks cold butter, cut into small pieces
  • 1 C ice water
  • Filling:
  • 8 C fresh raspberries
  • 3 Tbs cornstarch
  • 1/2 C sugar
  • 1 Tbs grated lemon zest
  • 3 Tbs lemon juice



Pulse flour, salt, and sugar in a good processor until combined. Add butter, and pulse until a few pea-size pieces of butter remain in the mixture.

While the processor runs, add 1 cup of ice water and pulse until a crumbly but sturdy dough is formed. Divide dough into three disks, wrap in plastic and refrigerate in an hour until pie crust needs to be formed.

Preheat oven to 400º.

Toss together raspberries, cornstarch, sugar, and lemon zest and juice to make the pie filling. Roll out one disk into acircular crust on a floured surface, and place into a small pie plate

Pour raspberry filling over the crust, then fold the excess dough over and seal the edges with water. Repeat with the remaining crust, filling and pie plates.

Place pies in oven, reduce heat to 375º, and bake until crust is golden . Let pies cool on a wire rack, then serve.


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