Grandma's Fresh Raspberry Pie

• 2 1/2 cups flour, all-purpose
• 1/4 cup brown sugar light packed
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup butter cut up
• 13 cup vegetable shortening
• 6 tablespoons water ice cold
• 113 cups sugar sugar
• 7 tablespoons cornstarch
• 1 tablespoon lemon zest grated
• 6 cups raspberries fresh
• 18 teaspoon cinnamon

1. Blend first 4 ingredients in processor.
2. Add butter and shortening and cut in using on/off turns until resembles coarse meal.
3. Blend in enough ice water to form moist clumps.
4. Gather dough into ball.
5. Divide in half.
6. Flatten each piece into disk.
7. Wrap in plastic, chill at least 1 hour or overnight.
8. For filling, preheat oven 375F (190C).
9. Mix 113 cup sugar, cornstarch and lemon peel in large bowl.
10. Add berries and toss to combine.
11. Roll out 1 dough piece on lightly floured surface to 12 inch round.
12. Transfer dough to 9 inch, round glass pie dish with 1 1/4 inch high sides, trim edges.
13. Roll out remaining dough to thickness of 18 inch.
14. Use for top crust.
15. Place pie on cookie sheet.
16. Bake until top is golden brown and juices bubble, about 1 hour.
17. Transfer pie to rack.
18. Mix remaining 1 tablespoon sugar and cinnamon in small bowl.
19. Sprinkle over pie.
20. Cool before serving.

flour, brown sugar, cinnamon, salt, butter, vegetable shortening, water, sugar sugar, cornstarch, lemon zest, raspberries fresh, cinnamon

Taken from recipeland.com/recipe/v/grandmas-fresh-raspberry-pie-39949 (may not work)