Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1/2 teaspoon salt

  3. 3/4 cup shortening

  4. 1 egg, lightly beaten

  5. 3 tablespoons cold water

  6. 1 tablespoon white vinegar FILLING:

  7. 1-1/3 cups sugar

  8. 2 tablespoons quick-cooking tapioca

  9. 2 tablespoons cornstarch

  10. 5 cups fresh or frozen unsweetened raspberries, thawed

  11. 1 tablespoon butter TOPPING:

  12. 1 tablespoon 2% milk

  13. 1 tablespoon sugar

Instructions Jump to Ingredients ↑

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


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