1 c. sugar
2 tbsp. cornstarch
dash salt
2 pints fresh or frozen red or black raspberries (1 1/4 lb.)
pastry for double crust pie
2 tbsp. butter

In a mixing bowl combine sugar, cornstarch, and salt. Add sugar mixture to berries; toss gently to coat fruit. Fill a pastry lined 9 inch pie plate with berry mixture; dot with butter. Adjust top crust. Seal and flute edge. Cover edge of pie with foil.

Bake in a 375°F oven for 20 minutes. Remove foil; bake for 20 to 30 minutes more. Cool on a wire rack.

Makes 8 servings.