- Portion size 6 servings
- 1 pastry for 9-inch
- 4 cups raspberries
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 sprinkle granulated sugar
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.
(Make-Ahead: You can also freeze a well-wrapped unbaked fruit pie for up to 4 months, with the following changes: increase the amount of flour by 1 tbsp (15 mL) and don't cut steam vents until just before baking. Bake still-frozen pie in 450°F (230°C) oven for 15 minutes; reduce heat to 375°F (190°C) and bake for up to 60 minutes longer or until filling is thickened and crust golden brown.)