recipe never fail pie crust
3 tablespoons cornstarch
2 tablespoons melted butter
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
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
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. Cool on rack and refrigerate.