Raspberry Pie

Raspberries are just starting to ripen around here, and I've been craving some good berry treats. My friend Kerri told me about this "Pick Your Own" raspberry farm near us. So we went out and got a small taste of what's to come :) (here's a link to the farm if you're in the area: www.westmountainraspberries.com.) They have a couple recipes on their site as well, and since I don't have a family or tried-and-true recipe for raspberry pie, I figured I'd give it a go. On the other hand, the pie crust recipe is a family recipe. It came from my Grandma and is very simple and delicious! Overall, I thought the pie was delicious. If anyone has any "tried-and-true" or family recipes for raspberry pie I'd love to try them out too :)
Pie crust
from Grandma Jane

3/4 cup butter flavored shortening
1/3 cup boiling water
1 Tablespoon milk
2 cups flour
1 teaspoon salt

Pour boiling water over shortening and beat until fluffy (like whipped cream) with a mixer. Add milk. Mix flour and salt with whisk. Add all at once to shortening mixture and mix just until blended. The less you work the dough, the better. Roll out. Makes 2 crusts.

Raspberry Pie
from westmountainraspberries.com

4 cups fresh raspberries (heaping)
1 cup sugar
3 Tablespoons tapioca (optional to grind the tapioca, but I honestly didn't notice them)
1 Tablespoon lemon juice
1/4 teaspoon cinnamon (I actually left this out)
1/8 teaspoon salt
4 teaspoons butter
1 Tablespoon cream or milk
Sugar for sprinkling

Gently mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt. Let sit for a few minutes. Pour into bottom crust in a pie tin. Dot with butter. Cover with other crust and pinch closed. Cut slits or decorations in top of crust. Brush with cream or milk. Sprinkle with sugar. Bake in 425 degree oven for 15 minutes, then at 350 degrees for 25 minutes. Watch carefully. If it starts to get too brown, place a piece of parchment paper or foil over the pie. Let cool a bit and enjoy!