RASPBERRY PIE

Crust

2 cups all-purpose flour

Dash salt

Dash cinnamon

3/4 cup shortening

6 tablespoons ice water

Filling

4 cups raspberries

1 1/2 cups sugar

1/4 cup dry tapioca

1 tablespoon lemon juice

For the crust, in a bowl mix the flour, salt, and cinnamon. Cut in the shortening with a pastry blender or fork. Add about 6 tablespoons ice water (just until dough sticks together) and mix. Roll out onto a floured surface, making two 10-inch rounds. Place one of the dough rounds into a pie plate, pressing it into the bottom and side of the plate and trimming of the excess dough.

For the filling, preheat the oven to 425°. Mix the raspberries, sugar, tapioca, and lemon juice together in a bowl and pour into the piecrust. Seal with top crust and pierce with a fork to allow the steam to escape. Bake for approximately 1 hour, until the crust is golden and the filling is hot and bubbly.

Makes 8 servings.