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RASPBERRY PIE
CRUST
3-4 tablespoons ice water
1 1/4 cups flour
2 teaspoons sugar
5 tablespoons vegan spread
2 tablepoons oil
In a large bowl, combine the flour and the sugar. Add the spread and toss to coat with flour. Work the butter into the flour until it resembles course meal.
Sprinkle on the oil and toss, then sprinkle the ice water and toss again. Gather the dough into a ball and knead 3 or 4 times to help distribute the moisture. Gather into a ball again and flatten into a disk. Lightly flour surface and rolling pin, roll into a circle to fit your pie plate. Make sure to keep turning the dough as you roll to keep it a perfect circle. Place onto plate and crimp crust.
Prick the crust several times with a fork, and bake for 15 minutes. Remove and cool.
FILLING
3 cups raspberries
2/3 cups water
3/4 cups sugar
2 1/2 tablespoons cornstarch
2 tablespoons vegan spread
In a medium-size saucepan, combine 1 cup of raspberries with the water, sugar, and cornstarch. Bring to a boil, stirring continuously, and cook until clear and thickened, about 3 minutes. Remove from the heat and stir in the butter. Cool to room temperature and carefully fold in the remaining raspberries. Poor into cooled pie crust and chill for at least an hour before serving.
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