Favorite Fresh Raspberry Pie

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.
•