Raspberry Pie

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 6 tablespoons water
• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 5 cups raspberries
• 2 teaspoons lemon peel, finely shredded
• milk (optional)
• sugar (optional)

Recipe

• 1 in a mixing bowl combine the 2 cups flour and salt. using 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 3/4 to 1 cup 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.