Fresh Raspberry Lattice Pie

Directions

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 ½-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℉ (220℃) for 35 to 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.