I had a craving for a Raspberry Pie.

Luckily I had raspberries in the freezer that I 

froze when they were in season.

This is another pie recipe from Canadian  Living Magazine.

One I have been using for years.

In fact , many of my favourite pie recipes come from 

Canadian Living.

Raspberry Pie

The Canadian Living Test Kitchen

Ingredients:

1 pastry for 9-inch (23cm)

4 cups (1 L) raspberries

1 cup (250 mL) granulated sugar

3 tbsp (45 mL) all-purpose flour

1 tbsp (15 mL) lemon juice

1 tbsp (15 mL) butter

milk or cream

Sprinkle granulated sugar

Preparation:

Line 9-inch (23 cm) pie plate with pastry.

In large bowl, combine raspberries, sugar, flour and lemon juice.

Fill pastry shell with raspberry mixture; dot filling with butter.

Moisten edges of bottom crust. Cover with top crust. Trim and

flute edges. Cut steam vents. Brush top with milk or cream;

sprinkle lightly with granulated sugar.

Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F

(180°C) and bake for 45 to 60 minutes longer or until raspberries

are tender, filling thickened and crust golden.

Butter Lard Pastry Crust
Edited: December/2014

2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed
pinch of baking powder (something that my grandmother always did)

NOTE:  Or use all Butter

(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, pinch of baking powder,  and cut in butter and lard.  I use a box grater to grate the butter.

Or you can use a food processor or a pastry blender to cut in the butter/lard.  

Add water,  mixing with a fork until pastry comes together. Tip out on to a floured board.  Quickly  pat out (or roll with pin)  and fold, like a letter, roll and fold three or four times to form layers.   Cut in half and pat each half into a flat disk.  Refrigerate for an hour before using.

The secret to a good crust is to not over-handle the dough.