Raspberry And Pear Pie

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I came across this recipe looking for ideas to use fresh raspberries and although i haven't made it yet i hope too soon. Recipe source: bon appetit (september 1986)

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Steps

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To make crust , combine 2 1 / 2 cups flour and salt in a large bowl.

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Cut in the butter and shortening until coarse meal forms.

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Mix in enough water to form soft dough.

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Sprinkle board with 2 tablespoons whole wheat flour.

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Turn dough onto board and divide in half.

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Wrap each half in plastic and refrigerate for at least 45 minutes.

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To make filling: combine pears , raspberries , 1 cup of sugar and 1 / 3 cup flour in a bowl , stir to combine.

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Let stand at least 30 minutes , stirring occasionally.

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Preheat oven to 400f.

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Sprinkle pastry board with 2 tablespoons whole wheat flour.

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Roll one of the pastry halves into a 14-inch diameter round and then transfer to a 10-inch pie pan.

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Spoon filling into crust.

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Sprinkle board with 2 tablespoons whole wheat flour and roll second pastry half into a rectangle 1 / 8 inch thick and then cut it into 2-inch wide strips.

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Arrange strips on top of pie in lattice pattern , leaving over hang.

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Trim crust and strips to about 1 / 2 inch over hang.

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Fol.

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Ingredients

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flour, salt, unsalted butter, vegetable shortening, ice water, whole wheat flour, pears, raspberries, sugar, egg