Sharon Goss’s Raspberry Pie

  

August 13, 2015

A much requested recipe


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Ingredients

Crust:

2 cups flour

3/4 cup shortening

1/2 tsp. salt

1/4 cup plus 1/2 cup cold water

Filling:

1 cup sugar

1/4 cup flour (tapioca may be used instead)

2 pints fresh raspberries

Directions

1Mix the flour and sugar together.

2Toss in two pints of raspberries and coat with sugar mixture.

3Put into pie shell.

4Mix crust together and divide dough in half.

5Roll out one of the halves to fit a 9" or 10" pie plate.

6Put in filling mixture..

7Roll out the other half to put on the top.

8Lightly spread about 1 to 2 tsp. of shortening onto the top half.

9Lightly sprinkle with flour.

10Fold into quarters and lay over top of pie.

11Flute the edges.

12Brush the top with milk.

13Bake at 450 degrees for 15 min.

14Reduce heat to 350 and cook another 45 minutes. (Insides should be bubbling.)

Source:
Goss Berry Farm in Mechanic Falls, Maine. Visit their website at www.gossberryfarm.com


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