One of the world’s finest perfumes is the aroma of a raspberry pie baking in the oven. Mildred makes her pies from the home-grown raspberries she and Janice pick each summer. “We have so many berries that we’re constantly making pies, jams, and other things and putting the excess in the freezer for winter.”
Yield:
Serves 8.Ingredients
2 cups flour
1 teaspoon salt
1/2 cup cold water
1 cup shortening (“I use Fluffo, when I can find it”)
1 quart raspberries
1 generous cup sugar
1 heaping teaspoon flour
2 tablespoons heavy cream
Instructions
Prepare crust by combining 2 cups flour and salt. Remove 1/3 cup of mixture, combine with cold water, and set aside. Add shortening to remaining flour mixture and mix together until dough forms small pea-sized lumps. Add flour and water mixture, and mix with hands until combined. Divide dough in half, roll out crusts, and line pie plate with bottom crust.
Combine raspberries, sugar, and 1 teaspoon flour; stir together gently and heap into pie shell. Cover with top crust, crimp, and seal; cut vents in top. Spread heavy cream on top and bake for 1 hour at 350 degrees F, until pie bubbles up.
