Juicy Raspberry Pie

Name: Juicy Raspberry Pie
Ingredients: 2-1/2 cups all-purpose flour; 1/2 teaspoon salt; 2/3 cup cold unsalted butter, cubed; 1/3 cup shortening; 6 to 10 tablespoons ice water; 5 cups fresh raspberries; 2 teaspoons lemon juice; 1/4 teaspoon almond extract; 1 cup sugar; 1/3 cup all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon sugar; 1/4 teaspoon ground cinnamon; 1 tablespoon 2% milk

14 ingredients

5 steps

Ingredients

2-1/2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold unsalted butter, cubed
1/3 cup shortening
6 to 10 tablespoons ice water
5 cups fresh raspberries
2 teaspoons lemon juice
1/4 teaspoon almond extract
1 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1 tablespoon 2% milk

Directions

1

In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
2

Preheat oven to 375°. For filling, place raspberries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over raspberries and toss gently to coat.
3

On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling.
4

Roll remaining dough to a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top pastry over filling. Trim, seal and flute edge. If desired, decorate top with cutouts.
5

Bake 40 minutes. For topping, mix sugar and cinnamon. Brush top of pie with milk; sprinkle with sugar mixture. Bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.