Raspberry Pie - cooking recipe

Ingredients

1 pie shell with lattice top
1 c. sugar
1/3 c. flour
4 c. fresh raspberries
2 Tbsp. margarine or butter
milk

Preparation

Mix sugar and flour; gently stir in berries.
Turn into pastry-lined pie plate; dot with butter.
Arrange lattice top, trim ends.
Seal and flute, building high edge.
Brush pastry with milk, sprinkle with sugar.
Cover edge with 2 to 3-inch strip of aluminum foil to prevent over browning.
Remove foil during last 15 minutes of baking.
Bake at 425\u00b0 for 35 to 45 minutes.