Fresh Raspberry Pie - cooking recipe

Ingredients

1 c. sugar
2 Tbsp. cornstarch
dash of salt
2 pt. fresh or frozen red or black raspberries (1 1/4 lb.)
2 Tbsp. butter or margarine
pastry for double crust

Preparation

Prepare pastry.
In mixing bowl, combine sugar, cornstarch and salt.
Add to berries, toss gently to coat fruit.
Fill 9-inch pie plate. Dot with butter and adjust top crust.
Seal and flute edge. Cover edge with foil.
Bake at 375\u00b0 for 20 minutes.
Remove foil, bake 20 to 30 minutes more.
Cool on wire rack.