Fresh Raspberry Lattice Pie

1. 1

   In a medium saucepan, combine raspberries, sugar, cornstarch, and salt.

2. 2

   Cook ov er medium heat, stirring constantly until mixture boils and thickens, about 15 minutes.

3. 3

   Refrigerate for 1 hour or until mixture comes to room temperature.

4. 4

   Prepare pastry for a two-crust pie using 9-inch pie pan.

5. 5

   Heat oven to 425 degre es.

6. 6

   Pour filling into pastry-lined pan; dot with butter.

7. 7

   To make lattice top, cut remaining pastry into 1/2-inch-wide strips.

8. 8

   Arrange st rips in lattice design over filling.

9. 9

   Trim edges and flute.

10. 10

    With any remaining p astry, form small, pea-sized balls and place over the crossings in lattice patt ern.

11. 11

    Bake at 425F (220C) for 35 to 45 minutes or until golden brown.

12. 12

    Sprinkle with powd ered sugar before serving.

13. 13

    Garnish with fresh raspberries and/or chocolate leav es for a pretty presentation.

* Per serving · 4 servings · Values may vary.

No additional tips available.