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Raspberry Pie


All-Shortening Crust Recipe



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.


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