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RASPBERRY PIE
Serves 8
1
recipe
NEVER FAIL PIE CRUST
3/4 cup
sugar
3 tablespoons cornstarch
2 tablespoons melted butter
4 cups
fresh raspberries
Roll the dough into a round 1/8 inch thick on a
floured surface, drape it over a rolling pin, and fit it into a 9-inch shallow
pie pan. Press the dough firmly into the pan and cut off any excess with the
floured rolling pin. Save leftover dough for top.
Preheat oven to 375
degrees. In a large bowl, combine sugar, cornstarch and a pinch of salt.
Gently blend in raspberries and melted butter.
Fill in prepared pie
crusts.
Cover top with pie crust, or lattice.
Pierce hole in center.
Bake for 30 to 40 minutes.
