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Favorite Fresh Raspberry Pie

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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. Yield: 6-8 servings.



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