Ingredients
2-1/2 cups all-purpose flour1/2 teaspoon salt2/3 cup cold unsalted butter, cubed1/3 cup shortening6 to 10 tablespoons ice waterFILLING:5 cups fresh raspberries2 teaspoons lemon juice1/4 teaspoon almond extract1 cup sugar1/3 cup all-purpose flour1 teaspoon ground cinnamonSUGAR TOPPING:1 teaspoon sugar1/4 teaspoon ground cinnamon1 tablespoon 2% milk
Preparation
In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight.
Preheat oven to 375°. For filling, place raspberries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over raspberries and toss gently to coat.
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling.
Roll remaining dough to a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top crust over filling. Trim, seal and flute edge. If desired, decorate top with cutouts.
Bake 40 minutes. For topping, mix sugar and cinnamon. Brush top of pie with milk; sprinkle with sugar mixture. Bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
