Raspberry Pie - Gluten Free

1

Prepare pastry or use prepared shells for a double crust pie.

2

If using prepared shells I find you still have to remove the top one from the pan and roll it out between sheets of floured plastic wrap.

3

Stir together some granulated sugar, Bob's Red Mill Gluten Free All Purpose Baking Flour, corn starch and salt in a small bowl.

4

Pour some frozen raspberries into the pie shell.

5

Cover with half of the sugar mixture.

6

Pour remaining raspberries into the shell on top of the sugar mixture. Cover with remaining sugar mixture.

7

Cover with the second pie shell.

8

Use a tin ring to protect the edges of pie from over browning.

9

Place in 400F oven for 60 minutes. I cover it with an inverted pie plate for the last 10 minutes to prevent over cooking the pastry.

10

Remove from oven and allow to cool.

11

Slice.

12

Serve.

13

Enjoy!