HOW TO MAKE RASPBERRY PIE FILLING WITH FROZEN RASPBERRIES RECIPES

Steps:

• In a large nonstick saucepan, add sugar, Clear Jel and water and cook on medium heat.
• Mix constantly until Clear Jel and sugar dissolve.
• Continue cooking until mixture begins to thicken. It will turn from a milky white color to a clear color. 
• Add lemon juice and cook for 1 more minute, while mixing constantly. 
• Remove the filling from heat and mix in raspberries. Don't over-mix!
• Allow the filling to cool down completely and then use it in pies or can it or chill it to use later.
• When you are ready to make a pie, spread a pie crust in a 9 inch pan. Pour the filling in the center and spread it out. Cover with another crust and seal the edges. Make a few cuts/slits on the top with a knife to allow venting during baking. Bake at 375 degrees for 20 minutes or until crust is golden brown. Let it cool completely before slicing. 

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.