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Raspberry Pie

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.

 

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