4 cups of Raspberries
3/4 cup sugar
2 tablespoon Cornstarch (Cornflour to you and me!)
2 tablespoons butter
pinch of salt
1 pack shortcrust pastry ( cheated again!)
As before roll out to about 5mm and line a well greased 8 inch pie dish.
Mix together sugar, cornstarch and salt. Sprinkle about a 1/4 of this mixture over the bottom of the pie. Spread the raspberries in the pie and sprinkle on the remaining sugar mix. Dot with butter. knead left over pastry and re-roll cut into strips to make a lattice for the top of the pie. Bake at 220C for 15 mins then reduce heat to 180C for approx 30 mins or until pastry cooked and golden.