Grandma’s Raspberry Pie

Filling:

2 12oz packages frozen red raspberries

1/3 cup flour

1 cup sugar

3 tbsp butter

Preheat oven to 425 F. Allow raspberries to thaw in a large bowl, drain off most of the excess liquid and mix in flour and sugar. Pour into prepared bottom crust (recipe below), add 2-3 pats of butter to the top, and cover with a lattice crust.* Wrap the edges of your pie with tin foil to prevent burning, and place in the oven with a foil covered cookie sheet on the rack below your pie to catch drips. Bake for 25 minutes, then remove your foil and bake an additional 15-20 minutes. You want the filling to be bubbling and the crust golden brown.

Crust:

2 cups ap flour

3/4 cup crisco

1 tsp salt

1/4 cup  cold water (add more 2 tbsp extra if you live in a dry climate)

Whisk salt and flour together. Remove 1/3 cup of flour mixture to a small bowl and mix with water until a loose paste forms. Crumble crisco into your original flour mixture with a fork or pastry cutter. Once the crisco is no larger than dime sized pieces, add your flour and water mixture. Mix by hand until just combined but do not over mix! Wrap your dough in plastic wrap and refrigerate at least 30 minutes, and up to 2 days. When you are ready to bake roll your dough out on a floured surface, transfer to a pie plate and add filling.

*I make 2 of the pie crust recipes, one for the base and one for lattice. After rolling out my second dough I slice it into long strips and alternate them over the pie to create the lattice effect.