|Raspberries||4 Cup (64 tbs)|
|Pastry||1 (For A Double Crust)|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
Slightly crush raspberries and let them sit for several hours at room temperature.
Preheat oven to 400°. Line a 9" pie pan with one round of dough, reserving the second round.
Gently combine flour, sugar, and lemon juice with the crushed berries and resulting juice. Spoon into pastry lined pan.
Cover berries with the remaining pastry round. Trim edges evenly and flute decoratively. Cut four steam vents in the pastry. Cover rim of pastry with aluminum foil to prevent burning.
Bake at 400° for 10 minutes, reduce heat to 350° and bake an additional 30-40 minutes or until the top is golden brown.
Serve lukewarm with Very Vanilla Ice Cream
Use our Perfect Pie Crust recipe.