• Preheat oven to 425°F.
• Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.
• Carefully stir together raspberries, sugar, lemon juice, and cornstarch. Pour into prepared pie plate.

Topping choices:

• Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking. If desired, cut shapes out of the top pie crust using a cookie cutter (such as a heart, as in the photos).
• Top the pie with a crumble topping.
• Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
• Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 30-40 minutes, or until crust is baked through and golden.