01 The sauce
1 pint fresh raspberries
3/4 cup sugar
2 tea spoon lemon juice
3/4 cup water
( I used the bit of Key Lime juice I had left over from yesterday instead of lemon juice)
1 pint fresh raspberries
3/4 cup sugar
2 tea spoon lemon juice
3/4 cup water
( I used the bit of Key Lime juice I had left over from yesterday instead of lemon juice)
It might be best to stir gentley with a rubber spatula I didn't and I won't know if the sauce went to the bottom till I cut the pie?
Now you can put the whole crust on top (vent please) or you can weave it. I like to weave fruit pies so I cut the top into strips
I use the tines of a fork to make the edge, a bowl of flour nearby in case the fork starts to stick to the crust.
Just dip the fork in flour if it does.
In the oven it goes at 350 deg.
Unles you like cleaning burnt Raspberries off the bottom of the over either use an liner pan or a sheet of foil.
(I use both)
The edges of the crust were browning too fast and I didn't want to burn then while the top cooked so I covered the edges with foil and put her back in the oven.
Remember we're not cooking the filling (already done) all we're doing is cooking the crust
