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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Raspberry Pie

Makes: 8 servings
Prep 30 mins Bake 375°F 50 mins
Raspberry Pie
Ingredients
  • 2  cups  all-purpose flour
  • 1/2  teaspoon  salt
  • 2/3  cup  shortening
  • 6 - 7  tablespoons  water
  • 3/4 - 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 a 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 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.

From the Test KitchenMake-Ahead Tip:
  • Place the baked and cooled pie in a freezer bag and label; freeze for up to 3 months.
Nutrition Facts (Raspberry Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 384,
  • Fat, total (g) 18,
  • chol. (mg) 0,
  • sat. fat (g) 4,
  • carb. (g) 53,
  • fiber (g) 4,
  • pro. (g) 4,
  • vit. A (RE) 10,
  • vit. C (mg) 19,
  • sodium (mg) 134,
  • calcium (mg) 20,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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