Pie dough for double pie crust. (See below)
Filling:
4 c. fresh raspberries.
1/3 c. cornstarch or arrowroot
1 c. sugar
(You can add juice of one lemon for more tartness but I find that the raspberries are tart enough.)
Preheat oven to 400 degrees.
If using frozen raspberries, let them thaw. If you measure out the raspberries while they are frozen, you will need to measure 5 to 6 cups of frozen berries. They condense down as they thaw.
Mix the thawed raspberries, sugar, and cornstarch. Let them stand 15 minutes while you prepare the pie crust.
Place filling in pie crust. Top with top crust. Seal the edges. Bake at 400 degrees for about 40 minutes. Remove from the oven and let cool for at least 30 minutes.
For a 9 inch pie plate I use the following:
3 c. flour
1 tsp salt
1 c. shortening
8 - 10 TB cold water
This will give you plenty for double pie crust and extra for cinnamon rolls.
If you are careful you can use the following amount for double pie crust or there is enough for a lattice top:
2 c. flour
3/4 tsp. salt
2/3 c. shortening
5 to 7 TB cold water.
