3 c. raspberries – preferably picked fresh from the mountains while a friend watches for bears!
2½ c. flour
1 Tbsp. sugar
1 tsp. salt
¾ c. shortening
¾ c. milk
Sugar, cinnamon, and butter as needed
Cover raspberries with water and place over low heat until hot, but not boiling. Whisk together flour, sugar, and salt in a bowl. Cut in shortening with a pastry blender. Stir in milk to make a stiff dough. Divide dough into thirds. Put a third of the fruit and juice into 9×13 baking dish. Sprinkle ¼ to ½ cup sugar over fruit and dot with butter. Roll out a third of the dough, cut into strips and place over fruit. Repeat to make 3 layers of pastry and fruit. The middle layer of pastry strips should run opposite the top and bottom. Sprinkle sugar and cinnamon on top of last crust. Bake at 375 degrees for approximately 45 minutes until brown and bubbly.