Ingredients:
Make your crust ahead of time you will need a top and bottom layer of crust for this pie.
4 1/2 c crushed raspberries
3 c sugar
1/8 tsp lemon juice
Instructions:
Preheat oven to 350 degrees F. Place prepared crust in bottom of pie dish.
Mix raspberries and sugar together and let sit for 5 minutes. Add lemon juice to the mix and pour into pie dish. Add top layer of pie crust. You may add crust as a whole or make a lattice work top for it.
Solid Pastry Top
Place about one cup of cold water in a clean glass and dip a fork into it and then press all around the sides evenly to crimp the edges together. Keep the fork moistened to prevent sticking. Using the same fork, and still keeping it moist, puncture holes in the top of the pie crust.
Lattice Work Pastry Top
Roll prepared pastry 1/8" thick and cut into ½" strips. Weave the strips, lattice fashion, directly on top of the filled pie. Trim edges and press strips to the moistened edge of the bottom crust. Flute the edges OR press with a moistened fork.
Place pie into preheated oven and bake for approximately 45 minutes or until pie crust is golden brown.
You can top this pie with whipped cream or serve hot with vanilla ice cream.
Yield: 8 servings
COMMENTS: Yummy!! This is my favourite pie! I am a real raspberry lover and welcome any excuse to eat my favourite berries. :)
