Instructions: Oven 425 Make the crust by cutting the Crisco into the flour and salt until resemble cornmeal. Quickly stir in water, roll out dough, and place in 9" pie pan. Prick with a fork. Bake for 8 minutes or until light brown. For filling, dissolve cornstarch in 1/4 cup water.

Mix together 2 cups raspberries, the remaining water or berry juice, sugar, and lemon juice. Bring mixture to a boil. Mix 1/4 of the hot berries with the cornstarch and water, stir, and return thickened berries to the hot berry mix. Cook for 1 minute, and then chill. At serving time, put 2 cups remaining whole, uncooked berries into the baked crust. Pour chilled filling over berries and top with whipped cream. Absolute best pie in the world. If you use canned or frozen berries for the cooked mix, use berry juice (up to 1/2 cup) instead of the 1/2 cup water. "Perfect Fruit Pies" Storey Publishing

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.