My Mom’s Raspberry Pie Filling

SERVINGS 8

Crust (make 2)
1cup all-purpose flour
¹⁄₂teaspoon salt
¹⁄₃cup 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
¹⁄₂cup flour
1cup sugar, if you’re using a sweeter berry like strawberries you can cut the sugar

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