Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FILLING***
  4 1/2           cups  raspberries
  1 1/4           cups  sugar
  5        tablespoons  cornstarch
  1               dash  salt
  1         tablespoon  butter
                        ***CRUST***
                        pastry for two-crust pie

Preparation:

In a medium saucepan, combine raspberries, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until mixture boils and thickens, about 15 minutes. Refrigerate for 1 hour or until mixture comes to room temperature. Prepare pastry for a two-crust pie using 9-inch pie pan. Heat oven to 425 degrees. Pour filling into pastry-lined pan; dot with butter. To make lattice top, cut remaining pastry into 1/2-inch-wide strips. Arrange strips in lattice design over filling. Trim edges and flute. With any remaining pastry, form small, pea-sized balls and place over the crossings in lattice pattern. Bake at 425 degrees for 35-45 minutes or until golden brown. Sprinkle with powdered sugar before serving. Garnish with fresh raspberries and/or chocolate leaves for a pretty presentation.

Nutritional Information:

188 Calories (kcal); 2g Total Fat; (8% calories from fat); 1g Protein; 44g Carbohydrate; 4mg Cholesterol; 49mg Sodium