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Receta Fresh Raspberry Pie
by Global Cookbook

Fresh Raspberry Pie
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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

  1. For Pastry: Blend first 4 ingredients in processor. Add in butter and shortening and cut in using on/off turns till resembles coarse meal.
  2. Blend in sufficient ice water to create moist clumps. Gather dough into ball.
  3. 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.