Fresh Raspberry Pie

Recipe Ingredients

		Pastry
2 1/2 cups	156g / 5.5oz	Flour
1/4 cup	40g / 1.4oz	Brown sugar - light packed
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Butter - cut in pcs unsalted
		- chilled
1/3 cup	65g / 2.3oz	Vegetable shortening - chill
		- cut in pieces
6 tablespoons	90ml	Ice water
		Filling
1 1/3 cups	263g / 9.3oz	Sugar - + 1 t
7 tablespoons	105ml	Cornstarch
1 tablespoon	15ml	Lemon peel - grated
6 cups	1422ml	Raspberries - fresh
1/8 teaspoon	0.6ml	Cinnamon

Recipe Instructions

For Pastry: Blend first 4 ingredients in processor. Add butter and shortening and cut in using on/off turns until resembles coarse meal. Blend in enough ice water to form moist clumps. Gather dough into ball.

Divide in half. Flatten each piece into disk. Wrap in plastic; chill at least 1 hour or overnight.

For Filling: Preheat oven 375F.

Mix 1 1/3 c sugar, cornstarch and lemon peel in large bowl. Add berries and toss to combine. Roll out 1 dough piece on lightly floured surface to 12" round.

Transfer dough to 9" round glass pie dish with 1 1/4" high sides; trim edges. Roll out remaining dough to thickness of 1/8". Use for top crust.

Place pie on cookie sheet. Bake until top is golden brown and juices bubble, about 1 hour. Transfer pie to rack. Mix remaining 1 T sugar and cinnamon in small bowl. Sprinkle over pie.

Cool before serving.

Source:
Unknown Cookbook

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