Fresh Raspberry Pie
- Reviews 1
Ready In: 1 hr 25 mins
Serves: 6-8
Yields: 1 pie
Ingredients
Crust
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 3⁄4 cup shortening
- 1 egg, 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 raspberries or 5 cups frozen unsweetened raspberries, thawed
- 1 tablespoon butter
Topping
- 1 tablespoon milk
- 1 tablespoon 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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