- two cups all-goal flour
- 1 tablespoon sugar
- 1/two teaspoon salt
- 3/4 cup shortening
- one egg, lightly beaten
- three tablespoons cold water
- one tablespoon white vinegar
- 1-1/three cups sugar
- 2 tablespoons fast-cooking tapioca
- 2 tablespoons cornstarch
- five cups fresh or frozen unsweetened raspberries, thawed
- 1 tablespoon butter
- 1 tablespoon 2% milk
- one tablespoon sugar
- In a big bowl, combine the flour, sugar and salt lower in shortening until finally mixture resembles coarse crumbs. Combine the egg, water and vinegar stir into flour mixture just right up until moistened. Divide dough in half so that one ball is slightly more substantial than the other wrap every in plastic wrap. Refrigerate for 30 minutes or until effortless to handle.
- Meanwhile, in yet another big bowl, combine the sugar, tapioca, cornstarch and raspberries allow stand for 15 minutes.
- On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate trim even with edge. Include raspberry filling dot with butter.
- Roll out remaining dough to match prime of pie place over filling. Trim, seal and flute edges. Reduce slits in leading. Brush with milk sprinkle with sugar.
- Bake at 350° for 50-fifty five minutes or until finally crust is golden brown and filling is bubbly. Cool on a wire rack.
I have a question. Can you make this pie up then freeze and bake it later? Yhsnks
totally wonderful!! ideal as written!
I do not know what I did wrong. I hate runny berry pies, so I put in an additional tablespoon of tapioca, AND cornstarch. The pie never set, and I practically had to dish it up with a huge spoon. The flavor was nice, but it surely was not anything that I’d be proud of to serve.
This is a great pie recipe! I was not confident I would like the raspberries – thought it would be like eating jam – but it was sweet and juicy and so scrumptious ! I also genuinely liked the pastry recipe it was simple to work with and I didn’t chill it at all. Plus it tasted truly great. It is going to be my new go to for when I need to have a rapid pastry for my favored pies. Undoubtedly will be generating this once more. I liked it far better served chilled.
Fabulous pie. I manufactured it with fresh raspberries. Followed precise recipe and even the crust was wonderful. Definately retaining this recipe.
It looked like a stunning pie, mine turned out ideal and tasted great, BUT it was runny, and I had to flip the oven higher and for an added half hour, do not save it the up coming day for it will be rotten tasting, I had to throw it out, must have been the tapioca that rotted, it essential 2 table spoon of flour to thicken it, I ought to have experimented with a smaller sized pie first now I have no more berries, appears like next year maybe.
Utilised my very own crust and extra a tsp cinnamon and a tsp vanilla. Scrumptious pie. Question : is the nutrition information for 6 pieces or eight pieces?
Totally superb recipe. I tripled the crust and doubled the filling and manufactured it into a cobbler. The whole loved ones loved it!!
I created this pie in excess of the summertime for my family members. They loved it, so all the other fruit pies I’ve made because then have utilized this recipe.About the crust: occasionally I brushed it with milk and put sugar on and sometimes I didn’t. Both way is very good.1 piece of suggestions: Let the pie awesome. If you let it amazing entirely (two hours or so) the filling sets really nicely and then it really is a breeze to reduce. Nevertheless, this is tough to accomplish at my property.
I am really amazed by the variety of 5-star reviews here. Following choosing two pints of fresh raspberries I was so excited to make this pie. The filling turned out wonderful, but the crust was a mess. It was the worst crust I have EVER tasted. Raspberry pie is my favourite issue in the planet, and I ended up eating one piece and throwing the rest away. It was mealy, soft, and tasted like shortening only. This was not consumer error, either. Do not advise this crust!