Raspberry Pie

1. Stage

In a large bowl, whisk together the flour, sugar and salt. Cut in the shortening until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg, water and vinegar. Stir the wet mixture into the flour mixture just until moistened. Editor’s Tip: Don’t cut in the shortening too much; stop when the shortening pieces are about pea-sized before adding in the wet mixture.

2. Stage

Divide the dough in half so that one ball is slightly larger than the other. Wrap each in storage wrap. Refrigerate the doughs until they’re easy to handle, about 30 minutes.

3. Stage

Meanwhile, in another large bowl, toss together the sugar, tapioca, cornstarch and raspberries. Let the mixture stand for 15 minutes. Preheat the oven to 350°F. Editor’s Tip: Make sure to toss the ingredients together really well throughout so the cornstarch doesn’t clump up, resulting in thick, glue-like pieces.

4. Stage

On a lightly floured surface, roll out the larger ball of dough to fit a 9-inch pie plate. Transfer the dough to a pie plate and trim it even with the edge.

5. Stage

Gently pour the raspberry filling into the middle. Dot the top of the filling with the butter.

6. Stage

Roll out the remaining dough to fit the top of the pie. Place the crust over the filling. Trim, seal and flute the edges. Cut slits in the top of the pie dough. Brush the top with milk, and sprinkle with the sugar. Editor’s Tip: If you want to get fancy with your fluting, learn how to make decorative pie crusts.

7. Stage

Bake until the crust is golden brown and the filling is bubbly, 50 to 55 minutes. Editor’s Tip: Place a baking sheet underneath the pie to catch anything that may bubble over during baking. It’s much easier to clean a baking sheet than the bottom of an oven!

8. Stage

Cool the pie to room temperature on a wire rack. If desired, serve with vanilla ice cream.