Mrs. Butts Raspberry Pie, With Her Easy Pie Crust


For the Easy Pie Crust:

2 cups of flour
1 cup of Crisco, or other vegetable shortening
1/2 scant cup of milk
and a 1/2 tsp. of salt

And for her Famous Pie:

3 generous cups of unsweetened raspberries, fresh or frozen and partially thawed
1 cup of sugar, mixed with 1/3 cup of flour and a 1/4 tsp. of salt
1 tablespoon of butter

(NOTE: For the Deep Dish version of this pie, Mrs. Butts says to incease your raspberries to 4 cups and the sugar to a cup and half.)


For the Easiest and Richest Pie Crust:

Mix the ingredients together. Roll out the dough and line the pie pan with it. This recipe is very easy to handle, kind of like Play Doh! Roll out your dough, then cut it into strips to make your lattice crust.

And for the Pie:

Mrs. Butts says to mix your raspberries, sugar, flour and salt together. Pour the mix into the raw pie crust. Dot with butter. Add the top or "lattice crust." You can dust the top or lattice crust with a little sugar, too.

Bake the pie at 375 degrees for about one hour; you will love this pie!