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Best - Ever Berry PIe

Best-Ever Berry Pie

1 recipe Pastry for Double-crust Pie (recipe follows)
1 cup sugar
1/4 cup quick-cooking tapioca
4 cups fresh or frozen unsweetened red raspberries
1 tablespoon sugar

1. Prepare pastry and roll out one ball of dough for bottom crust. Line a 9-inch pie plate with rolled-out pastry.

2. In a large mixing bowl, mix the 1 cup sugar and tapioca. Add raspberries. Gently toss till coated. (If using frozen fruit, let the mixture stand 15 to 30 minutes or till fruit is partially thawed, but icy).

3. Transfer the berry mixture to the pastry-lined pie plate. Trim the bottom pastry to edge of pie plate. Cut slits in remaining rolled-out pastry; place on filling, trimming pastry 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry and crimp edge as you like. Sprinkle top of pie pastry with the 1 tablespoon sugar.

4. To prevent overbrowning, cover edge of the pie with foil. Bake in a 375 oven for 25 minutes for fresh fruit (50 minutes for frozen fruit). Remove foil. Bake for 25 to 30 minutes more for fresh fruit (about 30 minutes for frozen fruit) or till top is golden. Cool on a wire rack. Makes 8 servings.

Pastry for Double-crust pie: Stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening till pieces are pea-size. Using 6 to 7 tablespoons cold water, sprinkle over the flour mixture 1 tablespoon at a time, and gently toss with a fork. Push moistened dough to side of bowl. Repeat till all the dough is moistened. Divide dough in half. Form each half into a ball. Roll from center to edges into 12-inch circle. Transfer the pastry to a 9-inch pie plate; ease pastry into the pie plate. For the top crust, roll out the remaining dough into a circle about 12 inches in diameter.

Nutrition facts per serving: 405 cal., 18 g. fat, 60 g. carbo., 0 mg. chol., 4 g. fiber, 134 mg. sodium.