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1
Crust: Mix with a fork 1/2 cup softened butter, 1/2 tsp.
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2
salt, 3 tbsp.
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3
confectioners sugar, and 1 cup flour.
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4
When it has the consistency of cornmeal, press it into a pie plate, prick with fork, and bake empty at 425 degrees 10-12 mins.
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5
Check at minimum time as this crust burns easily.
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6
Glaze: Bring to a boil 1 cup berries (see step 5) that have been crushed and mixed with 1 cup cold water.
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7
Boil until berries are soft, then strain, reserving liquid in a bowl.
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8
I use a cheescloth clam bag (unused!)
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9
to strain.
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10
It will stretch over the top of the saucepan, and you can twist the bag to get all the juice out.
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11
Mix 1 cup sugar with a dash salt, then blend this with a mixture of 3 tbsp.
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12
cornstarch combined with 4 tbsp.
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13
cold water to make a heavy paste.
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14
Return raspberry juice to saucepan and add paste.
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15
Cook and stir until it is clear, smooth and thick.
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16
Stir in 1 tbsp.
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17
butter.
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18
Now your glaze is complete.
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19
Do refrigerate, but allow to cool slightly in the pan.
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20
If you are a berry-washer, wash the berries lightly just before using them and drain well on paper towels.
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21
Pat lightly to dry.
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22
If you dont want to wash your berries, examine them and brush off extraneous material (leaves, dirt, bugs).
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23
Washing wont remove chemical pesticides if you bought the berries in a supermarket, so dont bother washing for that reason.
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24
Pickers or packers with dirty hands might be a good reason to do so, though.
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25
Mound the berries in the baked crust and carefully spoon the glaze over the berries.
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26
to cover completely.
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27
Chill and garnish with heavy whipped cream sweetened with a little confectioners sugar and a tsp.
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28
vanilla.
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29
Chill for 2 hours in refrigerator.
