Fresh Raspberry Pie

For Pastry: Blend first 4 ingredients in processor. Add butter and shortening and cut in using on/off turns until resembles coarse meal. Blend in enough ice water to form moist clumps. Gather dough into ball.

Divide in half. Flatten each piece into disk. Wrap in plastic; chill at least 1 hour or overnight.

For Filling: Preheat oven 375F.

Mix 1 1/3 c sugar, cornstarch and lemon peel in large bowl. Add berries and toss to combine. Roll out 1 dough piece on lightly floured surface to 12" round.

Transfer dough to 9" round glass pie dish with 1 1/4" high sides; trim edges. Roll out remaining dough to thickness of 1/8". Use for top crust.

Place pie on cookie sheet. Bake until top is golden brown and juices bubble, about 1 hour. Transfer pie to rack. Mix remaining 1 T sugar and cinnamon in small bowl. Sprinkle over pie.

Cool before serving.