Black Raspberry Pie
2 pie crusts
2/3 c. sugar
2 TBS cornstarch
1 tsp lemon juice
2 c. black raspberries, fresh or frozen
1/2 c. water
Cook all ingredients, except crusts, over medium heat stirring constantly, until mixture is thick.
Remove from heat and cool. Pour filling in an 8- inch pastry lined pie pan. Dot 1 TBS butter on top of filling. Cover with top crust. Bake @ 425º for 35-40 minutes, or until crust is nicely browned.