Preparation / Directions:
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.
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