Raspberry Pie Filling
Crust
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening, plus
- 1 tablespoon shortening
- 2 -3 tablespoons cold water.
Preheat oven to 425 degrees. Combine flour and salt in a medium bowl. Cut in shortening with either a fork or pastry blender.
Sprinkle in cold water 1 teaspoon at a time until flour is moist enough to form a dough. On a lightly floured surface, role the ball of dough out into an 8 inch circle.
Repeat above steps to make second crust. Place first crust into pie plate and set second crust aside
Filling
- 4 cups raspberries
- 1/2 cup flour
- 1 cup sugar (if you're using a sweeter berry like strawberries you can cut the sugar)
Combine all ingredients in a large mixing bowl.
Pour mixture into a 8 inch pie plate lined with one crust.
Lay other crust on top, trim edges and minutes.
Bake at 425 for 30 minutes or until crust is golden brown.