Fresh Raspberry Pie

* Exported from MasterCook *

FRESH RASPBERRY PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-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

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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