Mix in saucepan: 2/3 c. sugar 2 tbsp. cornstarch 1 tsp. lemon juice 2 c. black raspberries, fresh or frozen 1/2 c. water Cook over medium heat, stirring constantly, until mixture is thick. Remove from heat and cool. Pour filling in an 8-inch pastry lined pie pan. Dot 1 tablespoon butter on top of filling. Cover with top crust. Bake in 425 degree oven for 35 to 40 minutes, or until crust is nicely browned. |