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Lattice-Topped Raspberry Pie

Liz Berg
  • 2018 minutes
  • Serves 8

INGREDIENTS

2 1/2 cups

flour

1/2 tsp

salt

1 tbsp

sugar

12 tbsp

cold premium butter (I prefer Kerrygold), and cut into 1/2 inch pieces

8 tbsp

lard, leaf lard preferred, cold, and cut into pieces similar size to the butter.

6 tbsp

ice water or enough till crust just holds together when pinched between your fingers

1 1/3 cups

sugar

2 tbsp

quick-cooking tapioca

2 tbsp

cornstarch

5 cups

fresh raspberries

1 tbsp

butter

1 tbsp

milk

Sugar