2 c. flour
1 c. Crisco lard
1 tsp. sugar
1 egg
Water

Pie crust - blend ingredients together (flour, lard and sugar). Whip egg and add water to make 1/2 cup. Dough will be sticky. Flour and roll out to fit in 9 x 13 inch pan.

FILLING:

Fresh raspberries (4-5 c.)
1 1/2 c. sugar
3 tbsp. cornstarch
3/4 c. water

Place 1-2 inches of fresh raspberries into cooled pie shell. Mash 1 to 2 cups berries and add 1 1/2 cups sugar and 3 tablespoons cornstarch diluted in 3/4 cup water. Cook until bubbly and thick. Let cool completely. Pour over berries in crust. Keep refrigerated.