Ingredients
- 1 whipped cream
- 3/8 crisco
- 1,000 gr raspberries (fresh whole red)
- 150 gr sugar
- 130 gr flour
- 120 ml water
- 45 ml lemon juice
- 45 ml water
- 24 gr cornstarch
- 1 gr salt
Oven 425 Make the crust by cutting the Crisco into the flour and salt until resemble cornmeal. Quickly stir in water, roll out dough, and place in 23 cm pie pan.Prick with a fork. Bake for 8 minutes or until light brown.For filling, dissolve cornstarch in quarter cup water.Mix together 2 cups raspberries, the remaining water or berry juice, sugar, and lemon juice. Bring mixture to a boil. Mix quarter of the hot berries with the cornstarch and water, stir, and return thickened berries to the hot berry mix. Cook for 1 minute, and then chill.At serving time, put 2 cups remaining whole, uncooked berries into the baked crust. Pour chilled filling over berries and top with whipped cream.Absolute best pie in the world. If you use canned or frozen berries for the cooked mix, use berry juice (up to half cup) instead of the half cup water. "Perfect Fruit Pies" Storey Publishing
