I love fruit and berries and especially love them in pies. Every year Mr. Cottage and I go to the local flea market and purchase enough raspberries for a couple of pies. As soon as I get home, I sort through them and rinse and then I make two separate batches. One, I usually make right away into a pie and the other I put into a freezer container, which is all set and ready to be put into the pie dish once it thaws...
I still had a bag of frozen berry filling in our freezer from last year and decided it's time to make my pie. Fortunately, the temps cooled quiet a bit yesterday and I didn't mind having our oven on to get this pie made...
PERFECT PIE CRUST RECIPE
3 cups flour
1 1/4 cup shortening (I use Crisco)
dash of salt
Mix the above with a pastry blender. This is the real secret to making a great pie crust. When you're done blending, the flour and shortening mixture should be the size of small peas.
To the above blended mixture, add the following:
1 tsp. white vinegar
1 whole egg, beaten
5 Tbsp. cold water
Mix everything with your hands. Divide the dough and roll out for the bottom first and then your top. I have a great marble slab for rolling on but even a counter will work. You can transfer your rolled out pie dough to the pie dish by either folding it in quarters and moving it gently or roll is onto your rolling pin very carefully and move it that way.
5 cups of washed and cleaned raspberries
3/4 - 1 cup granulated sugar
1/3 cup flour ((I always use flour as my thickener vs cornstarch because I like the texture of the baked pie much better)
1/2 tsp. cinnamon
Preheat oven to 375 degrees. Combine flour and sugar in large bowl. Add the berries and cinnamon and gently toss. Transfer to pie dish. Cover the edges of the pie with foil. Bake 25 minutes. Remove the foil and bake for an additional 25-30 minutes.
I know not everyone loves to bake and cook, so if you're one who doesn't, PLEASE share this recipe with someone who does or who loves to make pies. They'll thank you for it.