Wednesday, January 23, 2013

National Pie Day!

Happy National Pie Day! Here is a recipe you are sure to love!

Pie Crust

2 cups flour, sifted
1 teaspoon salt
3/4 cups vegetable shortening
1/4 cup water

Sift flour and salt together. Cut shortening into flour until grain is nearly pea sized. Add water. Blend together lightly. Form dough into two balls. Roll out.

Makes one 9-inch double-crust pie. You may want to double or triple recipe and freeze crusts for future use. To freeze: roll out crust and place in pie pan. Cover pan with waxed paper and seal in freezer bag.

Red Raspberry Pie

3 cups raspberries
3 tablespoons tapioca
1.5 cups sugar
2 tablespoons flour
1 9-inch pie shell with top, unbaked
1 to 2 tablespoons butter

Preheat oven to 450 degrees.
Mix fruit, tapioca, sugar, and flour. Pour into 9-inch unbaked pie shell. Dot with butter and place top crust. Crimp edges. Pierce top to allow steam to escape. Bake for 15 minutes; reduce heat to 350 degrees and bake an additional 30 minutes.

Seasons of Plenty, by Emilie Hoppe

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