2 pints fresh red or black raspberries
1 cup sugar
2 tbsp cornstarch
Dash of Salt
Pastry for 2 crust pie
2 tbsp butter or margarine
Rinse berries; drain well. Place berries in large bowl. In small bowl, combine sugar, cornstarch and salt. Add to coat berries. Apply seal to bowl. Turn bowl gently to coat berries. Fill pastry lined 9 inch pie plate with berry mix; dot with butter or margarine. Adjust top crust. Seal and flute edge. Cover edge of pie with foil.
BAKE at 375 degrees for 20 minutes. Remove foil; bake 20 to 30 minutes more. Cool. Makes 8 servings.