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Ingredients
- 1 pie shell with lattice top
- 1 c. sugar
- 1/3 c. flour
- 4 c. fresh raspberries
- 2 Tbsp. margarine or butter
- milk
Method
- Mix sugar and flour; gently stir in berries.
- Turn into pastry-lined pie plate; dot with butter.
- Arrange lattice top, trim ends.
- Seal and flute, building high edge.
- Brush pastry with milk, sprinkle with sugar.
- Cover edge with 2 to 3-inch strip of aluminum foil to prevent over browning.
- Remove foil during last 15 minutes of baking.
- Bake at 425° for 35 to 45 minutes.
