For the Raspberry Pie Crust
- 2 1/ 2 cups all purpose flour
- 4 tablespoons shortening
- 2 sticks (16 tablespoons) unsalted butter
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons freeze dried raspberry powder
- 8 tablespoons water
For the Filling
- 6-7 cups raspberries
- 1/ 3 cup white chocolate chips
- 3/ 4 cup sugar
- 1 tablespoon flour
- 1/ 4 cup tapioca flour
- 1/ 2 lemon, juiced
- 1/ 2 teaspoon cardamom
- 1 teaspoon vanilla extract
To make the crust: Pulse flour, butter, shortening, salt, sugar and 1 tablespoon raspberry powder in food processor until pea size crumbs form. Add the other tablespoon raspberry powder to water, then add to flour mixture. Pulse until dough comes together, the pink color in uniform, but you can still see flicks of butter. Remove dough and wrap in plastic. Let chill for at least 30 minutes.
To make the filling: Mix all but the white chocolate in bowl, gently so not to crush all berries. Sprinkle in while chocolate chips and stir a few times to distribute.
Preheat oven to 400ºF. Roll out half of chilled dough about 1/4 inch thick and line 9 or 10 inch pie dish. Use flour underneath and on top of dough if it gets sticky. Roll out rest of dough and cut out shapes, make lattice, or braids, have fun! Fill with raspberry filling and top with dough in whatever design you desire. You want some raspberry filling peeking out.
Place pie on baking sheet and place in oven. Bake for 20 minutes then reduce heat to 375ºF. Continue baking until pie is brown and filling is bubbling. About 1 hour more. If pie is browning too much tent loosely with foil.
Let cool at least 45 minutes before slicing.