by Holly Saniga
This easy-to-make pie crust is crispy and flaky, and the berries came from our backyard.
Crust:
- 1 cup flour
- 1/2 teaspoon salt
- 1/3 cup Crisco
- 3 tablespoons water or Sprite
Filling:
- 1 pint fresh raspberries or blackberries (or both!)
- 3/4 cup sugar
- 3 tablespoon flour
- 3/4 cup heavy cream
Check out that bubbly-warm berry filling.
To prepare the pie crust, mix flour and salt together. Add Crisco until the mixture forms balls the size of peas. Combine two tablespoons of water or Sprite with the dry mix, then add the third tablespoon. Blend just until it holds together. Roll dough 1/4 inch thick and place in pie pan.
In the mean time, mix together the sugar and flour and sprinkle half the mixture in the pie crust. Place the washed and sorted raspberries on top, then sprinkle the remaining flour and sugar mixture on top of the raspberries. Pour the cream over all. Bake in the center of preheated 350-degree oven for 35-40 minutes. Let cool, then chill for a minimum of 2 hours. Best if served the same day.
Photos: Holly Saniga
Recipe: Cooks.com
*Note: Holly Saniga is a guest blogger and Caitlin’s younger sister. She likes to bake and can make a mean stir-fry sauce out of just about anything.
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