Recipe By : Perfect Fruit Pies, Storey Publishing
Serving Size : 8 Preparation Time :0:00
Categories : Pies Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 c Flour
1/3 ts Salt
1/3 c Crisco
3 tb Water
Filling:
3 tb Corn starch
1/2 c Water
2 c Red raspberries -- canned or
- frozen and thawed
3/4 c Sugar
3 tb Lemon juice
2 c Fresh whole red raspberries
Whipped cream
Preheat oven to 425°F.
Make the crust by cutting the Crisco into the flour and salt until
resemble corn meal. Quickly stir in water, roll out dough, and place
in 9" pie pan. Prick with a fork. Bake for 8 minutes or until light
brown.
For filling, dissolve corn starch in 1/4 cup water. Mix together
2 cups raspberries, the remaining water or berry juice, sugar, and
lemon juice. Bring mixture to a boil. Mix 1/4 of the hot berries with
the corn starch and water, stir, and return thickened berries to the
hot berry mix. Cook for 1 minute, and then chill.
At serving time, put 2 cups remaining whole, uncooked berries into
the baked crust. Pour chilled filling over berries and top with
whipped cream.
Absolute best pie in the world. If you use canned or frozen berries
for the cooked mix, use berry juice (up to 1/2 cup) instead of the
1/2 cup water.
