INGREDIENTS
2 recipes All Butter Pie Crust
5 cups fresh or thawed frozen raspberries
2/3 cup granulated sugar
1 tablespoon lemon juice
4 tablespoons cornstarch
INSTRUCTIONS
Preheat oven to 425°F.
Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.
Carefully stir together raspberries, sugar, lemon juice, and cornstarch. Pour into prepared pie plate.
Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 30-40 minutes, or until crust is baked through and golden.