Fresh Raspberry Pie - cooking recipe

Ingredients

pastry for top and bottom
2 1/2 Tbsp. cornstarch
1 1/2 c. sugar
3 c. raspberries
1 Tbsp. butter
1 Tbsp. lemon juice

Preparation

In bowl, mix the berries with cornstarch, sugar and lemon juice; mix well.
Let stand 15 minutes.
Pour into unbaked pie shell.
Dot with butter.
Top with pastry.
Prick with fork to vent.
Bake at 400\u00b0 for 45 to 55 minutes.