Handwritten recipe for Raspberry and Strawberry Pie
by: salvagedrecipes

Raspberry & Strawberry Ice Pie Filling

Strawberry-Raspberry Pie
This refreshing fruit pie combines a simple cooked glaze with vibrant fresh strawberries or raspberries, poured into a pre-baked crust. The pie is cooled until set, allowing the natural sweetness of the berries to shine through with a bright hint of lemon. These types of pies were especially popular in mid-20th century cookbooks for their ease and seasonal appeal, often served during summer holidays or Sunday dinners. The vivid red color and burst of fresh fruit make this a standout dessert that balances sweetness with tart fruit flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 8
Calories 224 kcal

Ingredients
  

  • 2 cups water
  • 1 cup sugar
  • 3 tbsp cornstarch (or enough to thicken)
  • few drows lemon juice
  • few drops food coloring (or to desired tint)
  • 1 pint fresh strawberries ( and/or raspberries)
  • 1 pre-baked pie shell

Instructions
 

Step 1: Make the Glaze

  • Combine water, sugar, and cornstarch in a saucepan.
  • Cook over medium heat, stirring constantly, until mixture thickens and turns clear.

Step 2: Flavor and Color

  • Add a few drops of lemon juice and enough red food coloring to achieve a bright red hue.
  • Stir to combine thoroughly.

Step 3: Cool the Glaze

  • Remove the glaze from heat and let it cool to room temperature.

Step 4: Assemble the Pie

  • Arrange cleaned fresh strawberries and/or raspberries in the pre-baked pie shell.
  • Pour the cooled glaze evenly over the fruit.

Step 5: Chill

  • Refrigerate the pie until fully set, about 2–3 hours.
  • Serve chilled.

Tips

  • Use fresh raspberries and strawberries for best texture
  • Chill thoroughly before slicing for clean cuts
  • Adjust sugar slightly if berries are very sweet
  • Lemon juice brightens the flavor—don’t skip it
  • Red food coloring is optional but traditional
  • Works well in a baked pie shell or served over berries
  • Stir constantly while cooking to avoid lumps
  • Can be made a day ahead and refrigerated
  • Serve with whipped cream if desired

Nutrition

Calories: 224kcalCarbohydrates: 43gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 91mgPotassium: 112mgFiber: 2gSugar: 28gVitamin A: 7IUVitamin C: 35mgCalcium: 16mgIron: 1mg
Keyword fruit pie, gelatin-style filling, raspberry, retro recipe, strawberry, summer dessert, vintage dessert
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