Raspberry pie recipe

Raspberry pie recipe

Ingredients

  • 2 cups all-purpose flour

  • 1 tablespoon sugar

  • 1/2 teaspoon salt

  • 3/4 cup shortening

  • 1 egg, lightly 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 or frozen unsweetened raspberries, thawed


  • 1 tablespoon butter


  • TOPPING:


  • 1 tablespoon 2% milk


  • 1 tablespoon sugar


    • Directions

    • 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.

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