Raspberries

One of the highlights of my trip to West Virginia is that we hiked to the edge of the woods and picked raspberries.  They were not huge commercial berries, but small wild raspberries. I had never picked berries "in the wild" before.  There were a lot of bugs, tall grass and things to make you itch.
We finally picked enough to make a pie.  In the olden days I might have starved to death.

 Before we went picking my host had made a raspberry pie from berries that had been picked earlier in the week. Maybe thinking about how good the pie was going to taste encouraged me to pick berries.

 She made the crust from scratch.  That is one talent I do not have.  The art of pastry has always eluded me.

The pie was a nice reward for picking berries.  The only thing that could have made it better was Blue Bell ice cream.  West Virginia is a wonderful place but could be better if the groceries sold Blue Bell Homemade Vanilla ice cream.

This is not my friends recipe, but one out of my collection.  I do not make the crust but let Betty Crocker do that for me.

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 6 - 7 tablespoons water
• 3/4 - 1 cup sugar
• 1/3 cup all-purpose flour
• 5 cups raspberries
• 2 teaspoons finely shredded lemon peel
• Milk (optional)
• Sugar (optional)

 

1. In a mixing bowl combine the 2 cups flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.

2. On a lightly floured surface flatten one dough ball. Roll from center to edges into a 12-inch circle.

3. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

4. In a large mixing bowl combine the sugar and 1/3 cup flour. Stir in berries and lemon peel. Gently toss the berries until well coated. Transfer berry mixture to the pastry-lined pie plate.

5. On lightly floured surface roll remaining dough into a 12-inch circle. For a lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate. Cut rolled pastry into 1/2-inch strips and weave strips over filling. Fold bottom crust over strip ends; trimming strips as necessary. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for escape of steam; place on filling and fold edge under bottom pastry. Flute edge as desired.

6. If desired, brush pastry top with a little milk and sprinkle with additional sugar.

7. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake in a 375 degree F oven for 25 to 30 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.