Fresh Raspberry Pie

Raspberry Pie

4 c. fresh raspberries (frozen works as well but do not thaw)
1 to 1 1/2 c. sugar (to taste)
1/4 c. cornstarch
1-2 T. lemon juice (to taste, optional)
1/4 c. butter
 

Line a 9-inch pie plate with pastry dough. Place raspberry mixture in pie shell, heaping fruit toward the center. Dot with butter. Add the top crust, crimping edges and cutting several vents for steam to escape. Brush with water and sprinkle with sugar. Or run light stream of water over pie. Pour off excess. Sprinkle with about 2 T. of sugar.

Bake 45 for 15 min. Reduce oven to 350. Lay a sheet of foil on top of pie and bake 45 minutes, until fruit is bubbly.

Pie Crust

food.com/recipe/my-no-roll-pie-crust-51537

1 1/2 flour

1 t. salt

2 t. sugar

2 T. milk

1/2 c. oil 

• Mix dry ingredients together in a bowl. Add the oil and milk.
• Mix until it makes a ball.
• Flatten and press into the pan in pie crust shape and flute the edge.
• Bake at 375 for 10-12 minutes until golden.
  
• One crust pie, excellent for cream pies and crumb topped baked pies.
• To make a two crust pie, I make the bottom and press into the pie plate. Then for the top crust just put it between wax or parchment paper and roll top crust out, pick up bottom of paper and flip on top of pie. Dampen the surface before laying down the first sheet of wax paper.  This will stop the sliding as you roll.  I also tear the wax paper long enough to hang over the edge and hold it with my body. Don't pre-bake the bottom for a 2 crust.