Raspberry Pie

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Ingredients

• 1 recipe All Butter Pie Crust
• 5 cups fresh or thawed frozen raspberries
• 2/3 cup granulated sugar
• 1 tablespoon lemon juice
• 4 tablespoons cornstarch

For topping:

• 1 recipe All Butter Pie Crust OR
• 1 recipe Crumble Topping

Instructions

1. Preheat oven to 425°F.
2. Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.
3. Carefully stir together raspberries, sugar, lemon juice, and cornstarch. Pour into prepared pie plate.

Topping choices:

1. Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking. If desired, cut shapes out of the top pie crust using a cookie cutter (such as a heart, as in the photos).
2. Top the pie with a crumble topping.
3. Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
4. Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 30-40 minutes, or until crust is baked through and golden.

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