Fresh Raspberry Pie

2 pints (2 16oz cartons) / 490g fresh raspberries or sub frozen

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Step 1

In a mixing bowl combine sugar, cornstarch, and salt. Add sugar mixture to berries: toss gently to coat fruit, Fill a pastry-lined 9-inch pie plate with berry mixture; dot with butter or margarine. Adjust top crust. Seal and flute edge. Cover edge of pie with foil. Bake in a 375° oven for 20 minutes. Remove foil; bake for 20 to 30 minutes more, Cool on a wite rack. Makes 8 servings.