Fresh Raspberry Pie

Yields:	1 pie
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	Preparation	20 minutes
	Cooking	1 hours
	Ready In	9 hours

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Ingredients

2 1/2	cups	flour, all-purpose
1/4	cup	brown sugar	light packed
1	teaspoon	cinnamon
1/2	teaspoon	salt
1/2	cup	butter	cut up
1/3	cup	vegetable shortening
6	tablespoons	water	ice cold

Filling
1 1/3	cups	sugar	sugar
7	tablespoons	cornstarch
1	tablespoon	lemon zest	grated
6	cups	raspberries	fresh
1/8	teaspoon	cinnamon

Directions

Blend first 4 ingredients in processor.

Add butter and shortening and cut in using on/off turns until resembles coarse meal.

Blend in enough ice water to form moist clumps.

Gather dough into ball.

Divide in half.

Flatten each piece into disk. Wrap in plastic, chill at least 1 hour or overnight.

For filling, preheat oven 375 degrees F. Mix 1 1/3 c sugar, cornstarch and lemon peel in large bowl.

Add berries and toss to combine.

Roll out 1 dough piece on lightly floured surface to 12 inch round.

Transfer dough to 9 inch, round glass pie dish with 1 1/4 inch high sides, trim edges.

Roll out remaining dough to thickness of 1/8 inch.

Use for top crust.

Place pie on cookie sheet.

Bake until top is golden brown and juices bubble, about 1 hour.

Transfer pie to rack. Mix remaining 1 T sugar and cinnamon in small bowl.

Sprinkle over pie. Cool before serving.

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Member Review

Curried Venison

Scrumptious. Used this recipe for chicken breast cut up as well. Awesome.No need to wait an hour, just keep going til it's at simmer,include the browned meat,and when fork tender add the flour mixture and yolk at the end and cook a few min. more to thicken and cook flour. Bellisimo !!