1 9" unbaked pie shell with lattice strips for top crust
4 c. fresh raspberries
1 c. sugar
1/4 c. water
3-1/2 T. cornstarch
1 T. lemon juice
1/8 t. salt
Rinse berries, remove stems, and pat dry. Gently toss berries with sugar to coat.
In a large cup, dissolve and mix water and cornstarch. Stir in lemon juice and salt. Then gently stir cornstarch mixture into the berries. Pour into pie shell. Arrange lattice strips over the top. Bake in preheated oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 34-30 minutes longer.
Makes 1 pie.
Adapted from Old-Fashioned Pie Recipes, p. 14.
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