Raspberry pie
Simple and sweet, this delicious raspberry pie will be a hit at any BBQ, picnic, or summer gathering.
Ingredients:
- 2 cups of flour
- 1 tablespoon of sugar
- ½ teaspoon of salt
- ¾ cup of vegetable shortening
- 1 egg
- 3 tablespoons of cold water
- 1 tablespoon of white vinegar
Filling
- 1 ⅓ cups of sugar
- 2 tablespoons of fast-cooking tapioca (can be substituted for 2 tablespoons of flour)
- 2 tablespoons of corn starch
- 5 cups of fresh raspberries
- 1 tablespoon of butter
Top
- 1 tablespoon of milk
- 1 tablespoon of sugar
Method:
1. In a bowl, mix flour, sugar, and salt. Add shortening, mixing until mixture crumbs.
2. Beat egg in a separate bowl. Add water and vinegar. Add to flour mixture, stirring to create a dough.
3. Divide dough into two, where one “half” is a bit larger than the other. Wrap in cling wrap and chill for 30 minutes.
4. To make filling, combine sugar, tapioca, corn starch, and raspberries. Mix together and let sit for 15 minutes.
5. On a floured surface, roll the large ball of dough to fit a 22cm pie dish. Place dough in dish, trimming the edge.
6. Fill pie with filling and dot with butter.
7. Roll second ball of dough to fit the top of the pie, either round or cut into strips. Top pie and seal and flute its edges. If you’ve created a solid pie top, cut slits in top.
8. Brush pie top with milk and sprinkle with sugar.
9. Preheat oven to 175°C for 50 minutes or until pie grows golden brown. Let cool.