Red Raspberry Pie . . .


This recipe won first place in 2002 at the RAGBRAI's "pie Olympiad Marguerite Brawley of Emmetsburg, Iowa made this pie with her homegrown berries.

We folowed this recipe this past weekend using local raspberries and the results were unbelievable. 



For The Pastry:
2 cups flour
1 tsp. salt
2⁄3 cup plus 2 tbsp. vegetable shortening, chilled
1 tbsp. milk
1 tbsp. sugar


For The Filling:
1 cup sugar
3–4 tbsp. flour
Pinch salt
5 cups fresh or thawed raspberries, stemmed
2 tbsp. butter, cut into small pieces



1. For the pastry: Whisk together flour and salt in a large bowl. Using a pastry cutter or 2 table knives, cut shortening into flour mixture until it resembles coarse meal flecked with pea-size pieces of shortening. Sprinkle in 6–8 tbsp. ice water, stirring dough with a fork until it begins to hold together. Press dough into a rough ball, then transfer to a lightly floured surface. Give dough several quick kneads until it becomes smooth. Divide dough into 2 balls, one slightly larger than the other, and flatten each slightly to make a flat disk. Wrap disks individually in plastic wrap and refrigerate for 1 hour.

2. For the filling: Combine sugar, flour, and salt in a large bowl. Add raspberries and gently toss until well coated. Set filling aside.


3. Preheat oven to 375°. Roll the larger disk of dough out on a lightly floured surface into an 11" round, then fit it into a 9" glass pie plate. Transfer filling to pastry bottom and scatter butter over fruit. Roll the remaining disk of dough out on the lightly floured surface into a 10" round, place over filling and fold edges of dough under, and crimp. Brush lattice crust with milk and sprinkle with sugar. Bake until pastry is deep golden (cover edges of crust with foil if browning too quickly), 60–70 minutes. Set pie aside to cool for several hours before serving.