Raspberry Pie

Load up on fresh raspberries at farmers market or U-pick gardens to have plenty for the pie and some for breakfast and snacks.


Raspberry Pie

by 5  people


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Servings: 8
Prep Time: 30 mins
Related Categories: Desserts, Pie
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Ingredients
  • 2   cups 
    all-purpose flour
  • 1/2  teaspoon 
    salt
  • 2/3  cup 
    shortening
  • 6 - 7   tablespoons 
    water
  • 3/4 - 1   cup 
    sugar
  • 1/3  cup 
    all-purpose flour
  • 5   cups 
    raspberries
  • 2   teaspoons 
    finely shredded lemon peel
  •  
    Milk (optional)
  •  
    Sugar (optional)
Directions
1.
In a mixing bowl combine the 2 cups flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.
2.
On a lightly floured surface flatten one dough ball. Roll from center to edges into a 12-inch circle.
3.
To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
4.
In a large mixing bowl combine the sugar and 1/3 cup flour. Stir in berries and lemon peel. Gently toss the berries until well coated. Transfer berry mixture to the pastry-lined pie plate.
5.
On lightly floured surface roll remaining dough into a 12-inch circle. For a lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate. Cut rolled pastry into 1/2-inch strips and weave strips over filling. Fold bottom crust over strip ends; trimming strips as necessary. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for escape of steam; place on filling and fold edge under bottom pastry. Flute edge as desired.
6.
If desired, brush pastry top with a little milk and sprinkle with additional sugar.
7.
To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake in a 375 degree F oven for 25 to 30 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.
Tip
  • Make-Ahead Tip: Place the baked and cooled pie in a freezer bag and label; freeze for up to 3 months.
Nutrition information
Per Serving: cal. (kcal) 384, Fat, total (g) 18, chol. (mg) 0, sat. fat (g) 4, carb. (g) 53, fiber (g) 4, pro. (g) 4, vit. A (RE) 10.3, vit. C (mg) 18.9, sodium (mg) 134, calcium (mg) 20.19, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
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