- 2 cups all purpose flour
- Heaping 2/3 cup Crisco shortening
- 2 dashes of salt (12 shakes)
- Approx. 1 cup cold water
- 5 cups fresh red raspberries
- 1 cup white sugar
- 3 Tbsp tapioca
- 1 Tbsp lemon juice
- 1 dash salt
Preheat oven to 425 degrees F.
Prepare filling by blending raspberries, sugar, tapioca, lemon juice, and salt in a bowl. Let sit while you prepare crust.
Prepare crust by blending flour, Crisco, and salt in a large bowl with a pastry blender until crumbly. Add cold water and gently mix just until able to form a ball. Divide dough in half, and put one half on floured surface to roll out.
IMPORTANT: Do not overwork the dough. It is not bread dough that needs kneaded. The more you “work” pie crust, the tougher it will become. The less you play with it, the more tender and flaky it will be.
Roll out first half using heavy floured marble rolling pin into a circle large enough to fill 9″ pie pan. Lift it from the surface to your pie pan by folding it into quarters, then unfold it in the pan letting it hang over edges.
Roll out other half of dough into rectangle and cut into 8 strips to weave into a lattice topping.
Pour filling into bottom crust. Top with 4 strips going same direction. Weave by lifting two alternating and place one the opposite direction, the lifting the other two, and repeating. Pinch top to bottom doughs together all around edges.
A nice finishing tough is to brush crust with some water and sprinkle with coarse sugar.
Cover edges of the pie with strips of aluminum foil or a pie crust shield (the most GENIUS invention ever in my baking opinion!)
Bake in 425 degree oven for 15 minutes. Reduce heat to 375 degrees F, and bake until crust is golden and filling is bubbly, about 30 minutes more.