The Very Best of Summer

We grow the tastiest and biggest raspberries here in the Pacific Northwest. One third of the world's supply right here on my doorstep!
Raspberry Pie

Pie Crust
1 1/2 cups flour
3/4 tsp. salt
2 T. milk
3 T. sugar
1/2 cup oil
Mix with a fork and press in a pie pan. Bake at 400 degrees for 15-20 minutes. Watch closely. Cool.
The crust has a salty, sweet taste, I use it for coconut cream pie too.



1 quart raspberries rinsed and set aside.
Glaze:
*Note to head football Coach K, yes, another recipe with a glaze but this one does thicken fast. Don't be intimidated, try it!

1 cup sugar
2 T. cornstarch
pinch of salt
1 cup water
1/4 tsp. red food coloring
Bring to a boil and boil until thick.
Add:
3 T. raspberry jello
1 T. butter
Cool.


Place the berries in the cooled pie crust and then pour the glaze over and place in the fridge.

This pie is topped with whipped cream. I use the heavy cream and whip with vanilla and powdered sugar or regular. Top the pie with whipped cream when ready to serve.
I got this recipe from my Mom and have made it for years. It tastes like summer to me and my family. Max didn't even mind me taking his pic, anything for raspberry pie.