Here's the progression of baking my raspberry pie. I picked the raspberries out of our garden. Raspberries July 15 2011 ( photo / image / picture from whistler's Garden ) I rolled out pie pastry. I might not roll out a pretty pastry but its one of the best tasting around. I added some frozen blueberries from last year, sugar, cinnamon, lemon peel, corn starch, and vanilla. Making raspberry blueberry pie ( photo / image / picture from whistler's Garden ) Raspberry blueberry pie hot out of the oven ( photo / image / picture from whistler's Garden ) Its finally cool enough to have a slice! Yummy. It is so good I am thinking about going back for another piece! Yummy raspberry blueberry pie ( photo / image / picture from whistler's Garden ) I'm not sure what the life expectancy will be of this pie. So far my husband is not home! I got a piece while the getting was good but I expect I will be lucky if there is still one piece left tomorrow. Raspberry blueberry pie minus one slice ( photo / image / picture from whistler's Garden )
Looks wonderful. There's a problem with fresh raspberry pie---a weeks worth of calories. Oh well. What's life without a good pie. Yum.
That looks so... soo... sooo GOOD!!!! I can smell it all the way over here. Now I want dessert... and I haven't even had supper yet.
Oh that looks good!!!! the crust is not pretty, it's BEAUTIFUL. Any homemade crust beats a store bought one any day!
wowie wow wow.... I thought about that pie today.... the crust looks awesome, didn't realize you would add blueberries too, my mouth is watering... Further words escape me....
Ha ha, Pricklypear. Its a good thing I go to the YMCA several times a week for aquafit and yoga classes otherwise those pie calories would catch up! Bunkie - I sold my seldom used ice cream maker at a garage sale about 4 years ago! Some things are just easier to go out and buy already made! Mart - believe it or not the pie pastry is just from good old Good Housekeeping Cookbook, the first cookbook I ever bought and still refer to often. The secret is to use Crisco golden shortening not the regular and not any other kind of shortening or butter. I remember baking a pie 15 years ago for my parents because they were having guests for dinner. My father told me later that Mrs Sinclair wanted my pastry crust recipe and while I was at it to give it to my mother too! My mother was an excellend cook by the way... No longer with us Yes the pie was delicious. My husband ate the last piece a little while ago! Looks like I might have to make another one seeing as how I have more frozen blueberries I want to use up before the fresh ones come out.
Perhaps I haven`t paid attention but I don`t remember ever seeing Crisco Golden ? However I am going to town today and will certainly check. My pie crusts are good and flakey but yours just look so much better.
Mart - its the Crisco butter flavor. They changed the name in Canada to Crisco Golden but I checked their website and it still goes by Crisco butter flavor in the states. If you already make really good flakey pie crusts this flavor might give it an extra flavor burst. I know mine tasted better after I discovered the butter flavor! But taste is subjective....
