Ingredients

• 2 pie crusts
• 750 ml fresh raspberries
• 175 ml sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tbsp butter

Instructions

1. 1

   Preheat oven to 220°C (425°F).

2. 2

   Line a pie plate with one crust.

3. 3

   Gently mix the raspberries, sugar, cornstarch, and lemon juice.

4. 4

   Pour into the crust and dot with butter.

5. 5

   Cover with the second crust or a lattice top.

6. 6

   Bake for 15 minutes at 220°C, then 30 minutes at 175°C (350°F).