Marion’s Raspberry Pie
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.
- 1-1/3 cups flour
- 1/2 teaspoon salt
- 1/2 cup shortening
InstructionsCombine 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.
- 3 to 4 cups raspberries, fresh or frozen
- 1-1/4 cups sugar (if using fresh berries)
- 2 to 3 tablespoons tapioca