Pie # 50: Raspberry Pie

I made this pie without measuring anything. TRUTH. I guess this means I'm officially a "pie baker." All the measurements below are guesstimates of what I actually used... If I had to do it over, I would have added more sugar. The raspberries were tart!

Raspberry Pie

(Printable version)

Crust:

All-Shortening Crust Recipe

Filling:

6 cups raspberries

3/4 cup sugar

4 tablespoons corn starch

1 teaspoon salt

Mix all filling ingredients and pour into unbaked pie shell. Cover with pie lid and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 45 - 60 minutes longer or until filling bubbles.

FAIL: this is the only picture I took.

Let cool before serving. I think it's great for breakfast :)