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Add a photoServings: 8
Ingredients
- 1 c. flour
- 1/3 tsp salt
- 1/3 c. crisco
- 3 Tbsp. water
- 3 Tbsp. cornstarch
- 1/2 c. water
- 2 c. red raspberries canned or possibly
- Â Â frzn and thawed
- 3/4 c. sugar
- 3 Tbsp. lemon juice
- 2 c. fresh whole red raspberries
- Â Â whipped cream
Directions
- Oven 425 Make the crust by cutting the Crisco into the flour and salt till resemble cornmeal. Quickly stir in water, roll out dough, and place in 9" pie pan. Prick with a fork. Bake for 8 min or possibly till light brown. For filling, dissolve cornstarch in 1/4 c. water.
- Mix together 2 c. raspberries, the remaining water or possibly berry juice, sugar, and lemon juice. Bring mix to a boil. Mix 1/4 of the warm berries with the cornstarch and water, stir, and return thickened berries to the warm berry mix. Cook for 1 minute, and then chill. At serving time, put 2 c. 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 possibly frzn berries for the cooked mix, use berry juice (up to 1/2 c.) instead of the 1/2 c. water. "Perfect Fruit Pies" Storey Publishing
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 8 servings | |
| Calories 249 | |
| Calories from Fat 80 | 32% |
| Total Fat 9.08g | 11% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 2.85g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Potassium 113mg | 3% |
| Total Carbs 40.95g | 11% |
| Dietary Fiber 4.3g | 14% |
| Sugars 21.52g | 14% |
| Protein 2.35g | 4% |
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