—FILLING— 4 1/2 c raspberries
1 1/4 c sugar
5 tbsps cornstarch
1 dash salt
1 tbsp butter
—CRUST— Pastry for Two-Crust Pie
In a medium saucepan, combine raspberries, sugar, cornstarch, and salt. Cook ov er medium heat, stirring constantly until mixture boils and thickens, about 15 minutes. Refrigerate for 1 hour or until mixture comes to room temperature.
Prepare pastry for a two-crust pie using 9-inch pie pan. Heat oven to 425 degre es. Pour filling into pastry-lined pan; dot with butter.
To make lattice top, cut remaining pastry into 1/2-inch-wide strips. Arrange st rips in lattice design over filling. Trim edges and flute. With any remaining p astry, form small, pea-sized balls and place over the crossings in lattice patt ern.
Bake at 425 degrees for 35-45 minutes or until golden brown. Sprinkle with powd ered sugar before serving. Garnish with fresh raspberries and/or chocolate leav es for a pretty presentation.
MC formatted by Kris Young, Vancouver, WA krisy@womansjournal.com —–
Per serving: 185 Calories; 2g Fat (8% calories from fat); 1g Protein; 43g Carbo hydrate; 4mg Cholesterol; 15mg Sodium _____