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Marion's Raspberry Pie

Marion’s Raspberry Pie
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Yield: Serves 10-12.

Divine. Be sure to build the rim of the pie crust high enough so the filling won't overflow into the oven. If using frozen, sweetened berries, reduce sugar to half a cup.

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  • 1-1/3 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • Water


Combine flour and salt in bowl. Cut in shortening until finely blended. Add just enough cold water to make a soft dough. Roll out half of dough for lower crust and other half for top.



  • 3 to 4 cups raspberries, fresh or frozen
  • 1-1/4 cups sugar (if using fresh berries)
  • 2 to 3 tablespoons tapioca


Mix berries, sugar, and tapioca together, and pour into crust. Cover with top crust. Bake at 400 degrees F for 40 minutes.
Updated Wednesday, December 12th, 2007

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