Raspberry pie

Jake and I usually make a fruit pie for Thanksgiving (either blueberry or raspberry). This year I did it all on my own :) He usually does the lattice weaving, but I think I did a pretty darn good job for my first time!

Crust:
Ingredients:

• 4 cups all-purpose flour
• 1 3/4 cups shortening
• 3 tablespoons white sugar
• 2 teaspoons salt
• 1 egg
• 1/2 cup water

Directions:

• In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
• In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

Filling:
Ingredients:

• 1 quart fresh raspberries
• 1 1/4 cups white sugar
• 8 teaspoons cornstarch
• 2 tablespoons quick-cooking tapioca
• 6 tablespoons water
• 4 tablespoons butter
• 1 recipe pastry for a 9 inch double crust pie

Directions:

• Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust.
  
• Put berries in bottom crust.
• Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape. (Or lattice weave as pictured above)
  
• Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for 45 minutes. (Mine only cooked for 35 more minutes instead of 45)