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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so the pie was always made with fresh-picked berries. âEmily Dennis Hancock, Michigan Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1/2 teaspoon salt |
3/4 cup shortening |
1 egg, lightly beaten |
3 tablespoons cold water |
1 tablespoon white vinegar |
filling: |
1-1/3 cups sugar |
2 tablespoons quick-cooking tapioca |
2 tablespoons cornstarch |
5 cups fresh or frozen unsweetened raspberries, thawed |
1 tablespoon butter |
topping: |
1 tablespoon 2% milk |
1 tablespoon sugar |
Directions:
1. In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
2. Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes.
3. On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter.
4. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar.
5. Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
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