The Gods' Raspberry Pie

Recipe Ingredients

		Crust
1 cup	62g / 2.2oz	Flour
1/3 teaspoon	1.7ml	Salt
1/3 cup	78ml	Crisco
3 tablespoons	45ml	Water
		Filling
3 tablespoons	45ml	Cornstarch
1/2 cup	118ml	Water
2 cups	474ml	Red raspberries - canned or
		Frozen and thawed
3/4 cup	148g / 5.2oz	Sugar
3 tablespoons	45ml	Lemon juice
2 cups	474ml	Fresh whole red raspberries
		Whipped cream

Recipe Instructions

Preheat oven to 425F.

Make the crust by cutting the Crisco into the flour and salt until resemble cornmeal. 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 cornstarch 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 cornstarch 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.

"Perfect Fruit Pies" Storey Publishing

Source:
Mrs. William E. Hamb

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