Sharon Goss's Raspberry Pie


2 cups flour
3/4 cup shortening
1/2 tsp. salt
1/4 cup plus 1/2 cup cold water


1 cup sugar
1/4 cup flour (tapioca may be used instead)
2 pints of raspberries


Mix the flour and sugar together. Toss in two pints of raspberries and coat with sugar mixture. Put into pie shell.


Mix crust together and divide dough in half. Roll out one of the halves to fit a 9" or 10" pie plate. Put in filling mixture.. Roll out the other half to put on the top. Lightly spread about 1 to 2 tsp. of shortening onto the top half. Lightly sprinkle with flour. Fold into quarters and lay over top of pie. Flute the edges. Brush the top with milk.


Bake at 450 degrees for 15 min. Reduce heat to 350 and cook another 45 minutes. (Insides should be bubbling.)

Raspberry Crunch

(can also be made with other fruit)

1  cup flour          
¼ cup brown sugar
½ cup butter, softened
½ cup walnuts, chopped fine


Mix like pie crust and bake one hour at 250 degrees on a cookie sheet, stirring two or three times during baking.  Cool.  Pat 2/3 of dry crunchy mixture in bottom of 9” x 13” pan. 


Beat the following at high speed for 20 minutes:    
2 egg whites
1 cup sugar1 tsp. vanilla
1 Tbsp. Lemon juice
1 pkg (10 oz.) frozen raspberries, broken apart 
Fold in two cups whipped cream.  Pour in pan and top with remaining crunchy mixture.  Freeze at least four hours before serving. 

Raspberry Pizza
(This may also be made with strawberries or blueberries.)

1 ½ cups flour               
½ cup brown sugar
1 cup butter or margarine
½ cup chopped walnuts

1 (8 oz.) pkg. Cream cheese
1 ( 8 oz.) container whipped topping
¾ cup confectioners sugar


1 (3 oz.) pkg. Raspberry gelatin
1 cup water or raspberry juice, divided
½ cup sugar
4 Tbsp. Corn starch
dash of salt
4 cups raspberries


To make the crust, mix all the ingredients to form dough. Spread on the pizza pan. Bake at 400°  for 15 minutes.


For the filling, mix cream cheese and confectioners sugar. Fold in whipped topping.  Spread over cooled crust.


To make the topping, combine gelatin, sugar, salt and ½ cup water or berry juice. Dissolve cornstarch in remaining water. Stir into gelatin mixture. Cook over medium heat until thickened. Stir in fruit to coat all the fruit. Cool. Spread on top of filling. Chill pizza and serve. 

Raspberry Coffee Cake (Recipe from my friend )

In medium saucepan combine:
2 cups raspberries (or you can use apples, apricots, peaches, or pineapple)
½ cup water
Simmer covered for 5 min or until fruit is tender.  Stir in 1 Tbsp. lemon juice


Mix together 3 Tbsp. corn starch and ½ cup sugar and stir into fruit mixture.  Cook until thickened.  Cool.


In mixing bowl, stir together:
1 ½ cups flour
½ cup sugar
¼ tsp. salt
1 ½ tsp. baking powder
½ tsp. cinnamon


Cut in ½ cup butter or margarine until it resembles crumbs. 


Add 1 slightly beaten egg, ½ cup milk, and ½ tsp. vanilla.


Spread ½ of the batter in a greased 9 x 9 pan.  Spread the cooled fruit over the batter.  Spread remaining batter over fruit. 


Combine ¼ cup sugar, ¼ cup flour, 2 Tbsp. margarine or butter, and ¼ cup walnuts. Spread over batter. 

Bake at 350 degrees for 40 to 45 minutes.  Delicious!

Katie's Grandma's Raspberry Rolls


Make a batch of biscuits.  I use Betty Crocker’s “Baking Powder Biscuits” which follows:
2 cups flour
1 Tbsp. sugar
3 tsp. baking powder
1 tsp. salt
½ cup shortening
¾ cup milk


Roll out the biscuit dough into a rectangular shape.  Place 2 pints of fresh raspberries down the middle third of the dough.  Sprinkle with ½ cup sugar.  Roll up the dough.  (This can be a bit challenging, but it doesn’t need to look perfect.  I just fold up both sides up over the raspberries and sugar.)  Cut into slices and lay them in a 9 x 13 greased pan. 


Mix together 1 cup water and 1 cup sugar.  Pour it over the slices.


Bake at 450 degrees for 20 minutes.


Serve hot topped with whipped cream or ice cream.  Yummy! Thanks, Katie Sturtevant, for sharing this family favorite with us!


Kelly’s Fresh Raspberry Pie


1 ½ cups water
3/4 cup sugar
2 Tbsp. cornstarch
1 Tbsp. margarine
1 tsp. vanilla
1 (3 oz.) pkg. raspberry Jell-O
2 pints fresh raspberries


Combine water, sugar and cornstarch in saucepan, and cook over medium heat until thickened.  Remove from heat and add margarine, vanilla, and Jell-O.  Mix and cool slightly.  Arrange raspberries in baked pie shell.  Pour Jell-O mixture over raspberries and chill until firm.  Top with whipped cream when serving.
Moody’s Four-Berry Pie (from the Moody’s Diner Cookbook)

1 cup strawberries
1 cup blackberries
1 cup blueberries
1cup raspberries
1 cup sugar
2 Tbsp. tapioca
Dash of salt
½ tsp. cinnamon

Put berries in unbaked 9-inch pie shell.  Mix sugar, tapioca, salt, and cinnamon and pour over berries.  Dot with butter.  Cover with top crust.  Bake at 325 degrees for 1 hour.
Moody’s Blueberry Pie (from the Moody’s Diner Cookbook)

4 cups blueberries
1 Tbsp. flour
1 cup sugar
Dash of salt
2 Tbsp. margarine
2 Tbsp. milk

Cinnamon or nutmeg to taste (I use ½ tsp.)


Pour blueberries into unbaked 9-inch pie shell.  Mix dry ingredients and pour over berries.  Dot with margarine.  Cover with top crust that has been dusted with four and brushed with milk.  Bake 35 minutes at 350 degrees.
Very Blueberry Cake

We made this in July of 2012 and let people at our farm stand sample it.  Everyone loved it!  So we are sharing the recipe.


Prep: 25 min. Bake: 40 min.
Yield: 20 Servings
25 40 65
1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking powder


1 tablespoon all-purpose flour
2 teaspoons cornstarch
1 teaspoon quick-cooking tapioca
4 cups fresh or frozen blueberries, divided
1 teaspoon grated lemon peel


1 cup confectioners' sugar
1 to 2 tablespoons milk
1 teaspoon lemon juice


In a bowl, cream butter, shortening and sugar. Beat in eggs, one at a time. Add extracts. Combine flour and baking powder; add to creamed mixture and mix well. Spread two-thirds of the batter in a greased 15-in. x 10-in. x 1-in. baking pan. For filling, combine flour, cornstarch and tapioca in a large bowl. Add 1/2 cup of blueberries; mash with a fork and stir well. Add lemon peel and remaining berries; toss to coat. Pour evenly over batter in pan. Drop remaining batter by rounded tablespoonfuls over filling. Bake at 350° for 40 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake. Yield: 20 servings.


Nutritional Facts 1 serving (1 piece) equals 270 calories, 11 g fat (4 g saturated fat), 55 mg cholesterol, 70 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.


Originally published as Very Blueberry Cake in Taste of Home August/September 1997, p45