Ingredients
pastry for two pie crust
4 cups raspberries
3/4 cup sugar
2 tbsp cornstarch
pinch of salt
3 tbsp butter
Instructions
Combine sugar, starch and salt in small bowl. Spread 1/3 mix in bottom of shell (unbaked). Fill with raspberried – then spread remaining mix over fruit. Dot with butter and cover with upper crust.
425deg – 15 minutes
then 350 – 35 minutes
