|Flour||60 Milliliter (4 Tablespoon)|
|Cornstarch||60 Milliliter (4 Tablespoon)|
|Sugar||300 Milliliter (1 1/4 Cup)|
|Fresh raspberries||1 1⁄2 Liter (5 Cups)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Butter||30 Milliliter (2 Tablespoon)|
Preheat the oven to 450Â°F (230Â° C).
Roll out one-half of the pastry and fit into a 9" (23 cm) pie plate.
Leave a little pastry overhang all the way around.
Combine the flour, salt, cornstarch and sugar in a large bowl and mix well.
Add the washed and drained raspberries and toss very gently to coat.
Transfer this mixture to the pastry Lined pie dish; sprinkle with the lemon juice and dot with the butter.
Roll out the remaining pastry and transfer to the top of the pie, sealing together the outer edges and crimping to make a decorative edge.
Make two slits in the middle of the top crust.
Brush the top crust with egg wash, if desired.
Bake for 10 minutes; reduce the oven heat to 350Â°F (180Â° C) and bake for another 35-40 minutes.
Remove from the oven and cool completely on a wire rack.
The pie may be served at room temperature or refrigerated.