Red Raspberry Pie - cooking recipe

Ingredients

pastry for double-crust pie
1/4 c. plus 2 tsp. flour
1 c. plus 1 Tbsp. sugar, divided
5 c. red or black raspberries
2 tsp. lemon juice
2 Tbsp. unsalted butter, cut into bits
2 Tbsp. cold milk

Preparation

Line 9-inch pie pan with half of pie dough; refrigerate.
In large mixing bowl, blend together flour and 1 cup sugar.
Add raspberries and combine gently.
Pile filling into chilled pie shell.
Drizzle with lemon juice and dot with butter.
Cover with remaining dough; seal and crimp edges decoratively.
Refrigerate 10 minutes.