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Made by Sue Best 2nd Place My Favorite Berry Pie Contest Nevada State Fair, 2000 Crust 2 cups all-purpose flour 1 teaspoon salt 3/4 cup CRISCO all-vegetable shortening or 3/4 CRISCO Stick 5 teaspoons cold water Pie Filling 1 package (10 oz.) frozen red raspberries, thawed (fresh raspberries can be used if sugared and allowed to macerate before using 3/4 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt 2 cups tart cherries (fresh, pitted, or frozen tart red cherries, thawed and drained) For crust, mix flour and salt in bowl. Cut in Crisco using pastry blender until flour is just blended in to form pea-sized chunks. Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough forms a ball. Divide dough into two parts. Press between hands to form two 5- to 6-inch discs. Flour rolling board and pin lightly. Roll dough for bottom crust into circle and trim 1 inch larger than upside-down pie plate. Loosen dough carefully. Place into pie plate and press down. Take remaining dough, roll flat, and cut into 1/2- to 3/4-inch lattice strips for pie top. Set aside all dough. For pie filling, drain raspberries; reserve syrup. Add water to syrup to make 1 cup. In saucepan, mix sugar, cornstarch and salt. Stir reserved syrup and cherries. Cook and stir over medium high heat until bubbly; cook and stir 1 minute more. Remove from heat; stir in raspberries. Cool 10 minutes. Pour filling into bottom crust in pie pan. Top with lattice crust. Bake in 375ºF oven for 35-40 minutes. Cool on wire rack. |
