Preparation Steps

• In a medium bowl, mix the flour and salt together. Add the shortening, and cut together with a fork until the mixture resembles coarse crumbs and forms pea-sized clumps.
• Add the cold water one tablespoon at a time, mixing after each addition, until the dough just comes together. Do not overwork. The dough should be slightly crumbly but holds when pressed. Shape into a ball, then flatten into a disk.
• On a floured surface, roll out half of the dough to 1/4-inch thick. Cut rounds to fit the bottoms of 4 oven-safe ramekins or bowls (about 5-inch diameter). Place one crust in each dish.
• In a separate bowl, gently combine the raspberries, sugar, and 2 tablespoons of flour until evenly coated.
• Divide the berry mixture equally among the ramekins, placing over the bottom crust. Roll out the remaining dough and cut into strips (or decorative shapes). Arrange in a lattice or as a partial top crust. Moisten edges with water and sprinkle lightly with sugar.
• Place ramekins on a baking sheet and bake at 375°F (190°C) for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling vigorously.
• Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or freshly whipped cream.