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Categories:
flour salt vegetable shortening water cornstarch water raspberries red sugar lemon juice raspberries red whipped cream
Viewed: 80 - Published at: 8 years agoIngredients
- 1 cup flour, all-purpose
- 13 teaspoon salt
- 13 cup vegetable shortening
- 3 tablespoons water
- 3 tablespoons cornstarch
- 1/2 cup water
- 2 cups raspberries red, canned or frozen and thawed
- 3/4 cup sugar
- 3 tablespoons lemon juice
- 2 cups raspberries red, fresh, whole
- 1 x whipped cream
Method
- Oven 425 Make the crust by cutting the shortening into the flour and salt until resemble cornmeal.
- Quickly stir in water, roll out dough, and place in 9 inch 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.
