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RASPBERRY PIE

In a food processor combine the flour and butter until the mixture resembles breadcrumbs.  Add the remaining ingredients and when the mixture forms a ball, form a disk, wrap it in plastic and refrigerate for 1 hour.  Preheat the oven to 400F.  Roll out the pie crust to a 1/4 inch thick and line a 10-inch pie pan or 8 4-inch tartlet pans.  Prick the base with a fork.  Pre-bake for 20 minutes.  Cool on a rack.  Brush the jelly over the base of the crust.  Arrange the raspberries on top in neat rows.  Sprinkle heavily with confectionerÕs sugar.  Serve with cr¸me fra”che.
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For the pie crust:
1 2/3 cups flour
1/2 cup + 2 tbsp unsalted butter
1/2 cup sugar
1 egg, beaten
pinch of salt

For the filling:
1 lb raspberries
2 tbsp red currant jelly
confectionerÕs sugar
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25
mn
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20
mn
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Franche-Comtˇ
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Desserts
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