by Terri Rees, Culinary Instructor & Caterer, Wyoming, Michigan
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- ⅓ cup shortening
- 4 to 5 tablespoons cold water
Preheat oven to 450°F.
Stir together flour and salt. With a pastry blender, cut in the shortening. Moisten dough with the cold water, adding 1 tablespoon at a time and tossing with a fork. On a lightly floured surface, roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate, trimming the dough a half inch beyond the edge. Fold the extra pastry under and crimp edges.
Prick the bottom and side of the pastry shell with a fork, and line with two sheets of foil. Bake in oven for 8 minutes. Remove foil and bake for 5 to 6 minutes more or until golden brown. Cool on a wire rack.
- 5 cups fresh raspberries
- ¾ cup sugar
- ¼ cup cold water
- 3 tablespoons fresh squeezed lemon juice
- 3 tablespoons cornstarch
In a medium saucepan, combine 2 cups of the raspberries with the sugar, cold water, lemon juice, and cornstarch. Cook and stir over medium heat until thickened and bubbly, then cook for 2 more minutes, while stirring. Remove from heat and cool slightly. Cover and refrigerate until thoroughly chilled. Carefully fold 2 additional cups of the raspberries into the chilled mixture and spoon into baked and cooled pastry shell. Cover, chill for at least 2 hours or until firm.
- ¾ cup whipping cream
- 2 tablespoons sugar
In a chilled, medium, stainless steel bowl, combine whipping cream and sugar and beat with the chilled beaters of an electric mixture until soft peaks form.
Serve pie with whipped cream and the remaining one cup of berries.