2 3/4 c. flour
1 1/4 c. sugar
1 tsp. salt
3/4 c. shortening
Water
2 qt. fresh or frozen raspberries
1/4 c. butter

Preheat oven to 350 degrees. Prepare crust, mix 2 cups flour, 1/4 cup sugar, salt and shortening with a fork until crumbly. Add enough water to make a soft dough. Divide dough into 2 parts with slightly more for bottom crust. On a lightly floured surface, roll each portion of dough to 1/4 inch thick. Arrange larger portion of dough on bottom of a greased 9 x 10 baking dish or pan and set aside. In a medium sized bowl, mix 1 cup sugar and 3/4 cup flour with a fork. Add berries stirring lightly. Pour into pastry lined dish. Dot with butter. Place top crust over berries, crimp edges. Cut slits in top and sprinkle lightly with sugar. Bake 1 hour.