Raspberry Pie

Ingredients

• 3 cupfuls All-purpose flour
• 1/2 cupful Butter (Originally lard. Substituted with butter for modern preference.)
• 3 cupfuls All-purpose flour
• 1 1/2 cupfuls Butter
• 1/2 teaspoonful Baking powder
• 1 cupful Water
• 3 cupfuls Raspberries
• 1 cupful Granulated sugar

Instructions

1. 1In a bowl, sift 3 cupfuls of flour with 1/2 teaspoonful of baking powder. Cut in 1/2 cupful of butter. Mix in 1 cupful of water until a smooth, firm dough forms. Place the dough to cool for 15 minutes.
2. 2Press milk and salt from 1 1/2 cupfuls of butter by pressing in clean, wet towel, and flour it.
3. 3Roll out dough on well floured board, place butter on it, fold dough over it, completely covering butter ; roll it out, lightly, to 1/2 inch in thickness, turn it over, fold each end to middle, flour it, roll out again ; fold ends to middle, and turn it ; repeat this 3 times more, and use. If this paste is made in summer, put on ice between each operation of folding and rolling.
4. 4Line pie plate with the paste, prick over with fork to prevent shrinking and blistering; cut a top crust out a little larger than the other, prick also and bake; put the fruit and sugar in the pie plate, and cover with the top crust; preheat oven to 400°F (200°C). Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. If the fruit is ripe they will steam tender; if not, just return to the oven until hot through.