Raspberry Pie Filling



  • 500g (4 cups) raspberries (fresh or frozen)
  • 200  g (1 cup) white sugar
  • 2 ½ tablespoons corn starch
  • 1 ½ tablespoon lemon juice
  • ¼ teaspoon ground cinnamon
  • 4 teaspoon salt



Carefully mix all ingredients above except butter. Pour the filling into the unbaked bottom crust, smooth filling and dot with butter flakes. Add top crust and/or decorations and bake on the lowest rack for 15 minutes at 200 °C (400 °F), reduce heat to 175 °C (350 °F) for at least 45 more minutes. If upper crust and/or decorations begin to get too dark cover with aluminium foil and continue baking until the bottom crust is brown.

For the above pie I did not add the decorative berries until the pie was baked.