Grandma's Fresh Raspberry Pie

Directions

Blend first 4 ingredients in processor.

Add butter and shortening and cut in using on/off turns until resembles coarse meal.

Blend in enough ice water to form moist clumps.

Gather dough into ball.

Divide in half.

Flatten each piece into disk. Wrap in plastic, chill at least 1 hour or overnight.

For filling, preheat oven 375℉ (190℃). Mix 1⅓ cup sugar, cornstarch and lemon peel in large bowl.

Add berries and toss to combine.

Roll out 1 dough piece on lightly floured surface to 12 inch round.

Transfer dough to 9 inch, round glass pie dish with 1¼ inch high sides, trim edges.

Roll out remaining dough to thickness of ⅛ inch.

Use for top crust.

Place pie on cookie sheet.

Bake until top is golden brown and juices bubble, about 1 hour.

Transfer pie to rack. Mix remaining 1 tablespoon sugar and cinnamon in small bowl.

Sprinkle over pie. Cool before serving.