FAVORITE FRESH RASPBERRY PIE

Favorite Fresh Raspberry Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 16

2 cup(s) all-purpose flour
1 tablespoon(s) all-purpose flour
1/2 teaspoon(s) salt
3/4 cup(s) shortening
1 - egg, lightly beaten
3 tablespoon(s) cold water
1 tablespoon(s) white vinegar
FOR THE FILLING
1 1/3 cup(s) sugar
2 tablespoon(s) quick-cooking tapioca
2 tablespoon(s) cornstarch
5 cup(s) fresh or frozen unsweetened raspberries, thawed
1 tablespoon(s) butter
FOR THE TOPPING
1 tablespoon(s) milk
1 tablespoon(s) sugar

Steps:

In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy 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 larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with 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; sprinkle with sugar.
Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.