The flavor of summer, fresh from the garden, in a pie.
2-1/4 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons water
3/4 cup sugar
1/3 cup all-purpose flour
5 cups fresh raspberries
2 teaspoons finely shredded lemon peel
Raw sugar or granulated sugar
Preheat oven to 375°F. In mixing bowl combine 2 1/4 cups flour and salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. Divide in half. Form each half into ball.
On lightly floured surface flatten one dough ball. Roll from center to edges into 12-inch circle.
To transfer pastry, wrap it around rolling pin; unroll into 9-inch deep-dish pie dish. Ease pastry into pie dish, being careful not to stretch it.
In large mixing bowl combine sugar and 1/3 cup flour. Gently stir in berries and lemon peel until combined. Transfer berry mixture to pastry-lined pie plate.
On lightly floured surface roll remaining dough into 12-inch circle. For lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate. Cut rolled pastry into 1/2-inch strips and weave strips over filling in lattice pattern. Press strip ends into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge.
OR for 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for steam vents; place on filling and fold edge under bottom pastry. Flute edge as desired. Brush pastry top with a little milk and sprinkle with raw sugar. To prevent overbrowning, cover edge of pie with foil. Bake 30 minutes. Remove foil. Bake 25 to 30 minutes more or until top is golden.
Cool on wire rack. Makes 8 servings..