- 4 c
- ( 1 pound ) fresh raspberries
- 1 Tbsp
- lemon juice
- 1/2 tsp
- 1/2 - 3/4 c
- 3 1/2 - 4 Tbsp
- kosher salt
- 3 Tbsp
- unsalted butter, cold and cut into small pieces
- and sugar for top crust - optional
- unbaked pie crusts
THIS PIE CAN BE MADE WITH A MIXTURE OF BERRIES...ADD SUGAR TO YOUR PREFERENCE, DEPENDING HOW TART THE BERRIES ARE
Toss together berries, lemon juice and vanilla. Add sugar, flour and salt and toss to coat the berries evenly.
Preheat oven to 400 degree F.
Top with remaining crust, crimping top and bottom crust together. Cut 4 - 6 slits for steam to escape.
Brush with milk or egg wash...sprinkle with sugar - optional.
Bake for 50 - 60 minutes or until the fruit is bubbling and the crust is golden. Let cool for at least one hour before serving. Enjoy!