*  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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