Fresh Raspberry Pie
| Summary | |
|---|---|
| Prep time | 40 min |
| Cook time | 50 min @ 350° |
| Source | Taste of Home |
| Yield / serves | 6-8 servings |
| Rating | Very good |
Ingredients
- 2 c all-purpose flour
- 1 T sugar
- 3/4 c shortening
- 1 egg, lightly beaten
- 3 T cold water
- 1 T white vinegar
Filling
- 1 1/3 c sugar
- 2 T quick-cooking tapioca
- 2 T cornstarch
- 5 c fresh (or frozen) unsweetened raspberries, thawed
- 1 T butter
Topping
- 1 T 2% milk
- 1 T sugar
Preparation
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.
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-in. 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° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
