Raspberry Pie

From Chef De Cuisine

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1 recipe never fail pie crust
3/4 cup sugar
3 tablespoons cornstarch
2 tablespoons melted butter
4 cups fresh raspberries


  1. Combine sugar, cornstarch and a pinch of salt.
  2. Gently blend in raspberries and melted butter.
  3. Fill in prepared pie crust. Cover top with pie crust or lattice.
  4. Pierce hole in center.
  5. Bake 30-40 minutes at 375 degrees.
  6. Cool on rack and refrigerate.