1 pastry for 9-inch
4 cups (1 L) raspberries
1 cup (250 mL) sugar
3 tbsp (45 mL) flour
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) butter
Milk or cream
1 sprinkle sugar
Line 9-inch (23 cm) pie plate with pastry.
In large bowl, combine raspberries, sugar, flour and lemon juice. Fill pastry shell with raspberry mixture; dot filling with butter.
Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.
Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 45 to 60 minutes longer or until raspberries are tender, filling thickened and crust golden.
Raspberries not available until May 15