5 tbsp. water
2 c. white flour
3/4 c. shortening
1/2 tsp. salt
5 c. raspberries, fresh of frozen
Nutmeg
Cinnamon
1/2 c. white sugar
1/4 c. lemon juice
2 tbsp. cornstarch

Sift flour with salt. Cut in shortening to pea sized pieces. Add water 1 tablespoon at a time. Mix. Form into 2 balls. Roll out 2 crusts with rolling pin. Lay bottom crust in pie plate. Fill with raspberries. Sprinkle on nutmeg, cinnamon, white sugar and lemon juice.

Mix cornstarch or tapioca with small amount of water to form a watery paste. Sprinkle over filling. Cover with crust and pinch edges. Bake for 10 minutes at 425 degrees and then for 45 minutes at 375 degrees.