INGREDIENTS
5 cups
Raspberries, fresh or frozen unsweetened
1
Egg
2 cups
All-purpose flour
2 tbsp
Cornstarch
1/2 tsp
Salt
3/4 cup
Shortening
23 1/3 tbsp
Sugar
2 tbsp
Tapioca, quick-cooking
1 tbsp
White vinegar
1 tbsp
2% milk
1 tbsp
Butter
3 tbsp
Water