My Mom's Raspberry Pie Filling

Submitted by Ingen

"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."

 

• Ready In: 50mins
• Ingredients: 8
• Serves: 8

ingredients

• Crust (make 2)

• 1 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄3 cup shortening, plus
• 1 tablespoon shortening
• 2 -3 tablespoons cold water

• Filling

• 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.

Reviews

[Shari Ann]

Sprinkled some milk and sugar topping and slit the top crust.. tasted fanTAStic. 5-star recipe!

 

[Mary T.]

To make things easier for myself, I used the entire packages of 2 large plastic flats (12 oz. each) of fresh raspberries. The combined amount of raspberries is appx. 4 1/2 c. before washing. I did gently wash the berries in a colander and drained them as much as possible. The original 1 c. of sugar called for in this recipe produced a tortuously tart result for me (I could barely swallow it down, even with a little vanilla ice cream), so I upped the sugar to 1 1/2 c., and thought it just right. I also threw in an optional 1/8th tsp. cinnamon. I always place my pies on the BOTTOM rack of my oven in order to have a cooked bottom crust, and I also use pie savers on the rim. My pie cooked at 425 degrees for 30-40 minutes, rotating 180 degrees midway through for even browning. I let the pie cool thoroughly -- overnight -- and it set and cut well. This is an easy-peasy recipe, but delicious. In other words, 5 stars!! Bon appetit!

 

[bernicewarren]

It turned out great! It was my first time baking a berry pie. I will save and use this recipe for all berry pies.

 

[Cooking Mama 3]

I added 3/4 cup of flour instead of the recommended 1/2 cup and 11/4 cup of sugar instead of the 1 cup. Also I dotted the top with a tablespoon of butter before putting on the top crust. It was not done at the the 30 minute mark so it went back in for another 10 minutes for a total of 40 minutes. The raspberries set up perfectly and filling didn't run all over the oven. Thank you for the recipe.

 

[phlave]

simple and great. I used less sugar.