| BLACK RASPBERRY PIE |
|
|
|
Makes One 9-inch Pie 8 ServingsCRUST 9-inch Classic CRISCO Double Crust FILLING 4 cups fresh or frozen and partially thawed black raspberries 1 -1/4 cups sugar 1/4 cup cornstarch 2 tablespoons butter or margarine, softened Dash salt For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 350ºF. For filling, combine raspberries, sugar, cornstarch, butter and salt. Toss gently. Spoon into unbaked pie crust. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. Bake at 350ºF for 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving. Tip: Try red raspberries if black raspberries are unavailable. |
