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Dorothy's Pastry
- 2 1/2 cups of all purpose flour
- 2 teaspoons of brown sugar
- 1 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1/2 pound of lard
- In a one cup measuring cup beat one small farm fresh egg
- add 2 teaspoons of vinegar or 1 tablespoon to double the recipe
- and fill to the 1/2 cup line with ice cold water.
- In the food processor, put all the dry ingredients.
- Add the cut up lard, pulse this until the big pieces are all gone.
- Add the liquid quickly while the machine is going.
- Stop it as soon as it starts to come together.
- Turn it out onto a counter and knead it a few times until it comes together.
If you don't have a food processor, put the dry ingredients into a large bowl.
- Cut the lard into tablespoon pieces and then cut into the flour mixture until it looks like oatmeal. Add all the wet ingredients and stir with a fork until it just comes together.
- Divide the pastry into 3 equal pieces, flatten into round discs, wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat oven to 425 F.
- Roll one disc of pastry onto a floured counter. Roll pastry out about 1/8 inch thick and line your pie plate. This recipe will do two 9 inch crusts.
- Roll the pastry onto the rolling pin and unroll it onto the pie plate. Trim the edges and prick the bottom and sides of the pastry.
- Put a piece of foil over the crust, pressing it slightly onto the crust. Put it into the oven and bake 10 minutes. Remove the foil and bake a few more minutes until lightly browned. Let cool.
- Refrigerate the remainder pastry discs a few days or freeze.
Custard (enough for one 9 inch pie)
- 1/3 cup sugar
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups milk
- 3 egg yolks
- 1 teaspoon vanilla
- Blend the sugar, cornstarch, and salt in the medium saucepan.
- In a measuring cup, measure the milk and then add the egg yolks and stir.
- Add to sugar and cornstarch mixture.
- Cook over medium heat stirring constantly until bubbling and thickened.
- Remove from heat and add vanilla.
- Cool for 5 minutes.
- Pour into cooled pastry crust.
Add one layer of berries on top of the cooled custard.
Glaze
- 2 tablespoons raspberry jam
- 2 tablespoons water
- 1 teaspoon cornstarch
- In a small saucepan, stir together the jam, water, and cornstarch. Heat until just bubbly and clear. Drizzle over the berries. You don't need much .. just a bit to add a bit of sweetness.
Whip 1 cup of heavy cream with 2 tablespoons sugar until soft peaks form. Slice the pie and top with whipped cream.