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Starstruck Raspberry-Almond Pie

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  • Prep 50 min
  • Total 4 hr 45 min
  • Servings 8
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This layered raspberry-almond pie gets its party-perfect presentation from star-shaped pieces of pie crust.
By Betty Crocker Kitchens
Updated May 10, 2021
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Ingredients

Crust

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Almond Layer

  • 1/2 cup whole blanched almonds
  • 2 tablespoons butter
  • 1/4 cup granulated sugar
  • 2 teaspoons all-purpose flour
  • 1 egg
  • 1/2 teaspoon almond extract

Berry Layer

  • 1 cup granulated sugar
  • 5 tablespoons cornstarch
  • 1 tablespoon grated orange peel
  • 5 cups fresh or frozen (thawed) raspberries
  • 1 egg
  • 1 tablespoon whipping cream
  • 2 tablespoons coarse sugar or sanding sugar

Steps

  • 1
    Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie plate; flutes edges. On lightly floured surface, roll second pie crust to 13-inch round. With 1 1/2-inch star cookie cutter, cut out 45 stars; set aside.
  • 2
    Place almonds in food processor. Cover; process until finely chopped. Add butter, 1/4 cup granulated sugar and the flour; process until blended. Add 1 egg and the almond extract; process until blended. Spread mixture evenly in pastry-lined plate.
  • 3
    In large bowl, mix 1 cup granulated sugar, the cornstarch and orange peel. Add raspberries; toss gently. Spoon berry mixture evenly over almond layer. In small bowl, beat 1 egg and the whipping cream. Arrange stars in circular pattern on top of filling (with tips touching), covering entire surface. Brush rim and stars with egg mixture; sprinkle with coarse sugar.
  • 4
    Place cookie sheet on rack below pie in case of spillover. Bake 10 minutes. Cover crust edge with pie shield ring or strips of foil to prevent excessive browning. Bake 40 to 45 minutes longer or until crust is golden brown and juices are bubbly. (If crust becomes too brown, cover entire crust with foil.) Cool on cooling rack at least 3 hours before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    We've used stars to decorate this pie but different cookie cutters can be used to celebrate different events!
  • tip 2
    To make a homemade crust for your pie, try our Two-Crust Pastry for Pies and Tarts recipe.

Nutrition

520 Calories, 22g Total Fat, 5g Protein, 75g Total Carbohydrate, 38g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
8g
40%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
300mg
13%
Potassium
200mg
6%
Total Carbohydrate
75g
25%
Dietary Fiber
6g
24%
Sugars
38g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1/2 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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