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My Mom’s Raspberry Pie Filling



  • Crust (make 2)

  • 1cup all-purpose flour
  • 12teaspoon salt
  • 13cup shortening, plus
  • 1tablespoon shortening
  • 2 -3tablespoons cold water
  • Filling

  • 4cups raspberries, buy them when they’re in season and freeze them in two-cup portions
  • 12cup flour
  • 1cup sugar, if you’re using a sweeter berry like strawberries you can cut the sugar


  1. Preheat oven to 425 degrees.
  2. Crust:.
  3. Combine flour and salt in a medium bowl.
  4. Cut in shortening with either a fork or pastry blender.
  5. Sprinkle in cold water 1 teaspoon at a time until flour is moist enough to form a dough.
  6. On a lightly floured surface, role the ball of dough out into an 8 inch circle.
  7. Repeat above steps to make second crust.
  8. Place first crust into pie plate and set second crust aside
  9. Filling:.
  10. Combine all ingredients in a large mixing bowl.
  11. Pour mixture into a 8 inch pie plate lined with one crust.
  12. Lay other crust on top, trim edges and minutes.
  13. Bake at 425 for 30 minutes or until crust is golden brown.

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