Favorite Fresh Raspberry Pie Recipe

http://www.tasteofhome.com/recipes/favorite-fresh-raspberry-pie

ngredients

• 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

• Directions

  1. 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.
  2. Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes.
  3. 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.
  4. 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.
  5. 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.