Friday, 26 March 2010

Raspberry Pie!

4 cups of Raspberries
3/4 cup sugar
2 tablespoon Cornstarch (Cornflour to you and me!)
2 tablespoons butter
pinch of salt

1 pack shortcrust pastry ( cheated again!)
As before roll out to about 5mm and line a well greased 8 inch pie dish.
Mix together sugar, cornstarch and salt.  Sprinkle about a 1/4 of this mixture over the bottom of the pie.  Spread the raspberries in the pie and sprinkle on the remaining sugar mix.  Dot with butter.  knead left over pastry and re-roll cut into strips to make a lattice for the top of the pie.  Bake at 220C for 15 mins then reduce heat to 180C for approx 30 mins or until pastry cooked and golden.

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