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Ingredientes
- 2 1/2 c. flour
- 1/4 c. brown sugar light packed
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 c. butter cut in pieces unsalted chilled
- 1/3 c. vegetable shortening chill cut in pcs
- 6 Tbsp. ice water
- 1 1/3 c. sugar + 1 Tablespoons
- 7 Tbsp. cornstarch
- 1 Tbsp. lemon peel grated
- 6 c. raspberries fresh
- 1/8 tsp cinnamon
Direcciones
- For Pastry: Blend first 4 ingredients in processor. Add in butter and shortening and cut in using on/off turns till resembles coarse meal.
- Blend in sufficient ice water to create moist clumps. Gather dough into ball.
- Divide in half. Flatten each piece into disk. Wrap in plastic; refrigerateat least 1 hour or possibly overnight. For Filling: Preheat oven 375. Mix 1 1/3 c sugar, cornstarch and lemon peel in large bowl. Add in berries and toss to combine. Roll out 1 dough piece on lightly floured surface to 12" round. Transfer dough to 9" round glass pie dish with 1 1/4" high sides; trim edges. Roll out remaining dough to thickness of 1/8". Use for top crusht. Place pie on cookie sheet. Bake till top is golden and juices bubble, about 1 hour. Transfer pie to rack. Mix remaining 1 Tablespoons sugar and cinnamon in small bowl. Sprinkle over pie. Cold before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 8 servings | |
| Calories 344 | |
| Calories from Fat 109 | 32% |
| Total Fat 12.48g | 16% |
| Saturated Fat 7.37g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 232mg | 10% |
| Potassium 191mg | 5% |
| Total Carbs 53.94g | 14% |
| Dietary Fiber 7.1g | 24% |
| Sugars 10.74g | 7% |
| Protein 5.27g | 8% |
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