Food
Marion’s Raspberry Pie
By Yankee Magazine|Dec 12 2007|
Divine. Be sure to build the rim of the pie crust high enough so the filling won’t overflow into the oven. If using frozen, sweetened berries, reduce sugar to half a cup.
Yield
Serves 10-12.
Crust:
Ingredients
1-1/3 cups flour
1/2 teaspoon salt
1/2 cup shortening
Water
Instructions
Combine flour and salt in bowl. Cut in shortening until finely blended. Add just enough cold water to make a soft dough. Roll out half of dough for lower crust and other half for top.
Filling:
Ingredients
3 to 4 cups raspberries, fresh or frozen
1-1/4 cups sugar (if using fresh berries)
2 to 3 tablespoons tapioca
Instructions
Mix berries, sugar, and tapioca together, and pour into crust. Cover with top crust. Bake at 400 degrees F for 40 minutes.
