My Mom's Raspberry Pie Filling
"My Mom makes the best berry pie in the world. Her crusts are homemade with flour, water, and a great no trans-fat shortening. The filling is so easy it hardly warrants an entry but it's just so wonderful I had to share."
photo by SharonChen
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
-
Crust (make 2)
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄3 cup shortening, plus
- 1 tablespoon shortening
- 2 -3 tablespoons cold water
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Filling
- 4 cups raspberries, buy them when they're in season and freeze them in two-cup portions
- 1⁄2 cup flour
- 1 cup sugar, if you're using a sweeter berry like strawberries you can cut the sugar
directions
- Preheat oven to 425 degrees.
-
Crust:
- Combine flour and salt in a medium bowl.
- Cut in shortening with either a fork or pastry blender.
- Sprinkle in cold water 1 teaspoon at a time until flour is moist enough to form a dough.
- On a lightly floured surface, role the ball of dough out into an 8 inch circle.
- Repeat above steps to make second crust.
- Place first crust into pie plate and set second crust aside
-
Filling:
- Combine all ingredients in a large mixing bowl.
- Pour mixture into a 8 inch pie plate lined with one crust.
- Lay other crust on top, trim edges and minutes.
- Bake at 425 for 30 minutes or until crust is golden brown.
Questions & Replies
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Why is shortening listed twice in the crust?
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Use berries frozen or fresh? Thanks -
if you use frozen berries, do you defrost before making the filling?
Reviews
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Sprinkled some milk and sugar topping and slit the top crust.. tasted fanTAStic. 5-star recipe! -
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To make things easier for myself, I used the entire packages of 2 large plastic flats (12 oz. each) of fresh raspberries. The combined amount of raspberries is appx. 4 1/2 c. before washing. I did gently wash the berries in a colander and drained them as much as possible. The original 1 c. of sugar called for in this recipe produced a tortuously tart result for me (I could barely swallow it down, even with a little vanilla ice cream), so I upped the sugar to 1 1/2 c., and thought it just right. I also threw in an optional 1/8th tsp. cinnamon. I always place my pies on the BOTTOM rack of my oven in order to have a cooked bottom crust, and I also use pie savers on the rim. My pie cooked at 425 degrees for 30-40 minutes, rotating 180 degrees midway through for even browning. I let the pie cool thoroughly -- overnight -- and it set and cut well. This is an easy-peasy recipe, but delicious. In other words, 5 stars!! Bon appetit!
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It turned out great! It was my first time baking a berry pie. I will save and use this recipe for all berry pies. -
I added 3/4 cup of flour instead of the recommended 1/2 cup and 11/4 cup of sugar instead of the 1 cup. Also I dotted the top with a tablespoon of butter before putting on the top crust. It was not done at the the 30 minute mark so it went back in for another 10 minutes for a total of 40 minutes. The raspberries set up perfectly and filling didn't run all over the oven. Thank you for the recipe. -
simple and great. I used less sugar.
see 8 more reviews
RECIPE SUBMITTED BY
I've lived in Seattle for the last 6 years, 4 of which I was a student at the University of Washington. I've worked at Amazon.com since practically the day I graduated and am in my 3rd position here. My job is fun and challenging however, I will admit that whenever I need a brain break my fingers always find there way to recipezaar.com. I love to cook (needless to say), run, read, hang out with my friends, and anything that involves being outside on a sunny day. I have a definite passion for nutrition. I think that having a working knowledge of how your body uses food (and which foods are best) is one of the most powerful things in life. I plan on being here for a long time and need a healthy body to do it!
