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Preheat oven to 450F
Prepare pastry: roll out 1/2 of dough and line a 9" pie plate. Trim. Roll out top crust.
6 tbsp. pre-sifted Monarch soft wheat flour
1 3/4 cups granulated sugar
1 (20oz) pkg. (4 1/2 cups) frozen unsweetened raspberries, unthawed
3 tbsp butter or margarine
One 9" pie
Mix together flour and sugar.
Combine with berries.
Turn into pastry lined pie plate.
Dot with butter.
Cover with top crust.
Seal and flute edges.
Slit or prick top.
Bake for 20 minutes or until pastry is golden.
Reduce heat to 350F and continue baking until filling has thickened, about 55 to 65 minutes longer.
 
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