Raspberry Pie

• 1 pastry for 9-inch (23cm) Double Crust
• 4 cups (1 L) raspberries
• 1 cup (250 mL) granulated sugar
• 3 tbsp (45 mL) all-purpose flour
• 1 tbsp (15 mL) lemon juice
• 1 tbsp (15 mL) butter

milk or cream

Sprinkle granulated sugar

1. Line 9-inch (23 cm) pie plate with pastry.
2. In large bowl, combine raspberries, sugar, flour and lemon juice. Fill pastry shell with raspberry mixture; dot filling with butter.
3. Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.
4. Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 45 to 60 minutes longer or until raspberries are tender, filling thickened and crust golden.
5. This is the recipe for my favourite pastry crust.
6. Butter-Lard Pastry==================2 cups all purpose flour3/4 teaspoon salt1/3 cup butter1/3 cup lard (or shortening- Crisco)5 to 6 tablespoons of ice water
7. For sweet pies add 1 to 2 teaspoons white sugar.
8. Mix flour with salt, and cut in butter and lard.
9. An easy way to cut in the fat is to use a food Processor. Cut the butter and lard into cubes add to the flour and pulse. Butter/lard should be the size of peas. Pour mixture into a bowl and add theicewater, mixing quickly with a fork, just until the dough comes together. Turn out on to floured board and form into a ball. Cut into two pieces, wrap in plastic and refrigerate for an hour.
10. Another way to cut into the butter is to use a box grater. Makes the perfect size pieces of butter. Just make sure that the butter is very cold.
11. NOTE: This crust is also perfect made with all butter.