Ingredients

• 2  cups all-purpose flour
• 1/2  teaspoon salt
• 2/3  cup shortening
• 6 to 7  tablespoons water
• 3/4 to 1  cup sugar
• 1/3  cup all-purpose flour
• 5  cups raspberries
• 2  teaspoons finely shredded lemon peel
•   Milk (optional)
•   Sugar (optional)

Directions

1. In a mixing bowl combine the 2 cups flour and salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.

2. On a lightly floured surface flatten one dough ball. Roll from center to edges into a 12-inch circle.

3. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

4. In a large mixing bowl combine the 3/4 to 1 cup sugar and 1/3 cup flour. Stir in berries and lemon peel. Gently toss the berries until well coated. Transfer berry mixture to the pastry-lined pie plate.

5. On lightly floured surface roll remaining dough into a 12-inch circle. For a lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate. Cut rolled pastry into 1/2-inch strips and weave strips over filling. Fold bottom crust over strip ends; trimming strips as necessary. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for escape of steam; place on filling and fold edge under bottom pastry. Flute edge as desired.

6. If desired, brush pastry top with a little milk and sprinkle with additional sugar.

7. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake in a 375 degree F oven for 25 to 30 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.