Subj : BH&G 2278
To   : ALL
From : DAVE DRUM
Date : Thu Apr 01 2021 15:59:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raspberry Pie II
 Categories: Pastry, Desserts, Fruits
      Yield: 6 Servings
 
      2 c  All-purpose flour
    1/2 ts Salt
    2/3 c  Shortening
      6 tb Water
    3/4 c  Sugar
    1/3 c  All-purpose flour
      5 c  Raspberries
      2 ts Fine shredded lemon peel
           Milk; (opt)
           Sugar; (opt)
 
  In a mixing bowl combine the 2 cups flour and salt. Using
  a pastry blender, cut in shortening until pieces are
  pea-size. Sprinkle 1 tablespoon of the water over part of
  mixture; gently toss with a fork. Push moistened dough to
  side of bowl. Repeat, using 1 tablespoon water at a time,
  until all the dough is moistened. Divide in half. Form
  each half into a ball.
  
  On a lightly floured surface flatten one dough ball. Roll
  from center to edges into a 12" circle.
  
  To transfer pastry, wrap it around the rolling pin; unroll
  into a 9-inch pie plate. Ease pastry into pie plate, being
  careful not to stretch pastry.
  
  In a large mixing bowl combine the sugar and 1/3 cup
  flour. Stir in berries and lemon peel. Gently toss the
  berries until well coated. Transfer berry mixture to the
  pastry-lined pie plate.
  
  On lightly floured surface roll remaining dough into a
  12-inch circle. For a lattice crust, trim bottom pastry to
  1/2 inch beyond edge of pie plate. Cut rolled pastry into
  1/2-inch strips and weave strips over filling. Fold bottom
  crust over strip ends; trimming strips as necessary. For a
  2-crust pie, trim bottom pastry to edge of pie plate. Cut
  slits in top crust for escape of steam; place on filling
  and fold edge under bottom pastry. Flute edge as desired.
  
  If desired, brush pastry top with a little milk and
  sprinkle with additional sugar.
  
  To prevent overbrowning, cover edge of pie with foil. Bake
  for 25 minutes. Remove foil. Bake in a 375ºF/190ºC oven
  for 25 to 30 minutes more or until top is golden. Cool on
  wire rack.
  
  Makes 8 servings.
  
  MAKE-AHEAD TIP: Place the baked and cooled pie in a
  freezer bag and label; freeze for up to 3 months.
  
  Better Homes & Gardens | August 2014
  
  MM Format by Dave Drum - 15 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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