CategoryDifficultyIntermediate

A much requested recipe

 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
1

Mix the flour and sugar together.

2

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

3

Put into pie shell.

4

Mix crust together and divide dough in half.

5

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

6

Put in filling mixture..

7

Roll out the other half to put on the top.

8

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

9

Lightly sprinkle with flour.

10

Fold into quarters and lay over top of pie.

11

Flute the edges.

12

Brush the top with milk.

13

Bake at 450 degrees for 15 min.

14

Reduce 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

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

1

Mix the flour and sugar together.

2

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

3

Put into pie shell.

4

Mix crust together and divide dough in half.

5

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

6

Put in filling mixture..

7

Roll out the other half to put on the top.

8

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

9

Lightly sprinkle with flour.

10

Fold into quarters and lay over top of pie.

11

Flute the edges.

12

Brush the top with milk.

13

Bake at 450 degrees for 15 min.

14

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

Sharon Goss’s Raspberry Pie