Raspberry Pie

Pastry for 2 crusted pie
4 cups of raspberries
3/4 cups of sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
1 tablespoon butter

Preheat oven to 425 F. Line a 10″ pie plate with pastry. Place raspberries in a bowl. Combine sugar and cornstarch. Toss gently with rasberries, and place in pie shell. Sprinkle with lemon juice and dot with butter. Cover with pastry. If desired, brush top pastry with 1 tablespoon of light cream and sprinkle with 1 tablespoon of sugar. Bake for 15 minutes at 425F. Reduce heat to 350F and bake for 35 minutes more, or until golden.

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