My Recipes - Raspberry Pie Recipes

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How To Make Raspberry Pie :

two C. all purpose flour
one T. sugar
one/2 t. salt
3/4 C. shortening
one egg overwhelmed
1 T. cold water
one T. white vinegar
Filling:
one 1/3 C. sugar
2 T. fast cooking tapioca
two T. cornstarch
five C. contemporary or frozen unsweetened raspberries
one T. butter
Topping:
one T. milk
one T. sugar

In a massive bowl combine the flour, sugar and salt, cut in shortening till mixture resembles coarse crumbs. Mix the egg, water and vinegar; stir into flour mixture simply till moistened. Divide dough in [*fr1] thus that one ball is slightly larger than the other, wrap each in plastic wrap. Refrigerate for 30 minutes or till simple to handle. Meanwhile in another large bowl mix the sugar, tapioca, cornstarch and raspeberries, let represent 15 minutes.

On a lightly floured surface, roll out larger ball of dough to fit a nine” pie plate. Transfer dough to pie plate, trim even with edge. Add raspberry filling; dot with butter.

Roll out remaining dough to suit prime of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. Bake at 350 for fifty-55 minutes or until crust is golden brown and filling is bubbly.