My Mom's Raspberry Pie Filling |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My Mom makes the best berry pie in the world. Her crusts are homemade with flour, water, and a great no trans-fat shortening. The filling is so easy it hardly warrants an entry but it's just so wonderful I had to share. Ingredients:
1 cup all-purpose flour |
1/2 teaspoon salt |
1/3 cup shortening, plus |
1 tablespoon shortening |
2 -3 tablespoons cold water |
4 cups raspberries, buy them when they're in season and freeze them in two-cup portions |
1/2 cup flour |
1 cup sugar, if you're using a sweeter berry like strawberries you can cut the sugar |
Directions:
1. Preheat oven to 425 degrees.
2. Crust:.
3. Combine flour and salt in a medium bowl.
4. Cut in shortening with either a fork or pastry blender.
5. Sprinkle in cold water 1 teaspoon at a time until flour is moist enough to form a dough.
6. On a lightly floured surface, role the ball of dough out into an 8 inch circle.
7. Repeat above steps to make second crust.
8. Place first crust into pie plate and set second crust aside
9. Filling:.
10. Combine all ingredients in a large mixing bowl.
11. Pour mixture into a 8 inch pie plate lined with one crust.
12. Lay other crust on top, trim edges and minutes.
13. Bake at 425 for 30 minutes or until crust is golden brown.
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