Fresh Raspberry Pie
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
-
Crust
- 473.18 ml all-purpose flour
- 14.79 ml sugar
- 2.46 ml salt
- 177.44 ml shortening
- 1 egg, beaten
- 44.37 ml cold water
- 14.79 ml white vinegar
-
Filling
- 315.37 ml sugar
- 29.58 ml quick-cooking tapioca
- 29.58 ml cornstarch
- 1182.95 ml fresh raspberries or 1182.95 ml frozen unsweetened raspberries, thawed
- 14.79 ml butter
-
Topping
- 14.79 ml milk
- 14.79 ml sugar
directions
- In large bowl, combine 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.
- Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries, let stand for 15 minutes.
- On a lightly floured surface, roll out larger ball of dough to fit a 9-inch pie plate.
- Transfer dough to pie plate; trim even with edge.
- Add raspberry filling; dot with butter.
- 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.
- Bake at 350 degrees for 50-55 minutes or until crust is golden brown and filling is bubbly.
- Cool on a wire rack.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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