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Fresh Raspberry Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients:
-BELLE BESTOR DFPF73A
-----PASTRY----- 2 1/2
cups
Flour 1/4
cup
Brown sugar,
light packed
1
teaspoon
Cinnamon 1/2
teaspoon
Salt 1/2
cup
Butter,
cut in pcs unsalted
-chilled 1/3
cup
Vegetable shortening,
chill
-cut in pieces 6
tablespoons
Ice water
-----FILLING----- 1 1/3
cups
Sugar,
+ 1 T
7
tablespoons
Cornstarch 1
tablespoon
Lemon peel,
grated
6
cups
Raspberries,
fresh
1/8
teaspoon
Cinnamon
Directions:
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 375. 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 crusht. 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.
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