Fresh Raspberry Lattice Pie

---FILLING--- 4 1/2 c raspberries

1 1/4 c sugar

5 tbsps cornstarch

1 dash salt

1 tbsp butter

---CRUST--- Pastry for Two-Crust Pie

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 1/2-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 degrees for 35-45 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.

MC formatted by Kris Young, Vancouver, WA krisy@womansjournal.com
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Per serving: 185 Calories; 2g Fat (8% calories from fat); 1g Protein; 43g Carbo hydrate; 4mg Cholesterol; 15mg Sodium _____