| ROSY RASPBERRY PIE |
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Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Double Crust Filling 1 -1/4 cups sugar 3 tablespoons cornstarch 1/8 teaspoon salt 5 cups fresh raspberries 2 tablespoons butter or margarine For crust, prepare (see Classic Crisco Crust recipe) and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 375ºF. For filling, combine sugar, cornstarch and salt in large bowl. Add raspberries. Toss gently to mix. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edge with water. Cover pie with top crust. Cut slits or designs in top crust to allow steam to escape. Cover edge with foil to prevent overbrowning. Bake at 375ºF for 35 minutes. Remove foil. Bake for 15 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving. |
