Raspberry pie from scratch is made from 2 cups flour, 1 lightly beaten egg, 1 1/3 cup sugar, 5 cups of fresh or frozen unsweetened raspberries and a few other ingredients. This recipe takes about an hour and a half to prepare and serves six to eight people.
To make the pie, combine the flour, sugar and salt in a large bowl, then add in the shortening until the mixture is a crumbly texture. Now combine the egg, water and vinegar and pour into the flour mixture. Divide the dough into two portions, one slightly larger than the other, and wrap in plastic wrap. Place in the refrigerator for thirty minutes.
Now combine the raspberries, sugar, tapioca and cornstarch in another large bowl and let stand for about fifteen minutes. On a lightly floured surface, roll out the larger ball of dough and place in a 9 inch pie pan. Add the raspberry filling and dot the pie with chunks of butter. Roll out the other ball of dough and place on top of the pie, trimming the edges. Then, cut slits in the top, brush with milk, sprinkle with sugar and bake at 350 degrees Fahrenheit for 50-55 minutes and then cool on a wire rack.