FAVORITE FRESH RASPBERRY PIE RECIPE - (4.6/5)

Favorite Fresh Raspberry Pie Recipe - (4.6/5) image

Provided by Ckelley116

Number Of Ingredients 17

PIE CRUST:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup shortening
1 egg, lightly beaten
3 tablespoons cold water
1 tablespoon white vinegar
FILLING:
1 1/3 cups sugar
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed
1 tablespoon butter
TOPPING:
1 tablespoon 2% milk
1 tablespoon 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. Yield: 6-8 servings.