Fresh Raspberry Pie

By newbaucher

"This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so the pie was always made with fresh-picked berries." —Emily Dennis Hancock, Michigan

Ingredients

• FILLING:
• 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
• 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

Details

Servings 6

Preparation

Step 1

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.