Fresh Razzle-Berry Pie
2 Pints fresh red or black raspberries
1 Cup sugar
2 Tablespoons cornstarch
Dash Salt
Easy Egg Pastry (see pie index)
2 Tablespoons butter or margarine
In small strainer, rinse raspberries; drain well. Place berries in large mixing bowl. In small mixing bowl, combine sugar, cornstarch, and salt. Add sugar mixture to berries. Cover adn turn bowl gently to coat berries. Bill pastry-lined 9-inch pie plate with berry mixture; dot with butter or margarine. Adjust top crust. Seal and flute edge. Cover edge of pie with foil. Bake in 375 degree oven 20 minutes. Remove foil; bake 20 to 30 minutes more. Cool on wire rack. Store cooled pie in sealed container.
From Tupperware recipe card, don't know when.