Categories: Pies
Ingredients
- 2 C all-purpose flour
- 1 T sugar
- 1/2 tsp salt
- 3/4 C shortening
- 1 egg
- 3 T cold water
- 1 T white vinegar
- FILLING
- 1-1/3 C sugar
- 2 T quick-cooking tapicoa
- 2 T cornstarch
- 5 C fresh rapsberries
- 1 T butter
- TOPPING
- 1 T milk
- 1 T sugar
Directions
-
In a large bowl, combine the flour, sugar and salt, cut in shortening until mixture resembles course crumbs. Combine the egg, water and vinegar. stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly large than the other. wrap each ball in plastic wrap. Refrigerate for 30 minutes or until ease 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 large ball of dough to fit into a 9 inch pie plate. Transfer dough to pie plate; trim even with the 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 and sprinkle with sugar. Bake at 350 degrees for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.