Raspberry pie recipe

The other day I made a raspberry pie from this recipe:

4 ½ c black raspberries

1 ¼ c sugar

½ c all purpose flour

2 T softened butter

dash of salt

mix together all the ingredients, the order doesn’t matter

If you would rather use cornstarch instead of all purpose flour you can.  The ratio is 2:1 (so for every 2 cups of flour you would use, you instead use 1 cup of cornstarch.)  I mixed all of the ingredients together and put them in a 9 ½ inch pan that already had the crust in it.  I made the crust from this recipe:

2 c flour

1 c crisco

1 tsp. salt

½ c ice water

mix flour and salt.  cut in the crisco.  mix in the water last.  don’t handle the crust too  much or it will be less fluffy when you eat it

I couldn’t find the crisco anywhere so I substituted in butter instead.  If you want to substitute butter for shortening you substitute it at a 1:1 ratio (so instead of 1 cup of shortening you add 1 cup of butter.)  And I had to add some extra raspberries in mine cause it didn’t fill the crust.

Then I put the top crust on in a weaving pattern.  I let it bake for an hour at 350 degrees Fahrenheit.  It was a beautiful pie, but not too beautiful to stop me from digging into it!  The pie crust was different than usual because of the substitution that I had made with the butter, it tasted different and wasn’t as flaky.  It didn’t exactly melt in my mouth but it still tasted amazing so I will be making more crusts in the future using butter instead of shortening.