Raspberry pie Name: Jennifer Miller Base: Falls Church Recipe: CRUST (MAKE 2) 1 cup all-purpose flour 1⁄2 teaspoon salt 1⁄3 cup shortening, plus 1 tablespoon shortening 2 -3 tablespoons cold water FILLING 4 cups raspberries, buy them when they're in season and freeze them in two-cup portions 1⁄2 cup flour 1 cup sugar, if you're using a sweeter berry like strawberries you can cut the sugar DIRECTIONS Preheat oven to 425 degrees. Crust: Combine flour and salt in a medium bowl. Cut in shortening with either a fork or pastry blender. Sprinkle in cold water 1 teaspoon at a time until flour is moist enough to form a dough. On a lightly floured surface, role the ball of dough out into an 8 inch circle. Repeat above steps to make second crust. Place first crust into pie plate and set second crust aside Filling: Combine all ingredients in a large mixing bowl. Pour mixture into a 8 inch pie plate lined with one crust. Lay other crust on top, trim edges and minutes. Bake at 425 for 30 minutes or until crust is golden brown.