The champagne of fruit... raspberries.

Whittamore's Raspberry Pie

Prepared pastry for a 2-crust pie
1 cup sugar
1½ tbsp. butter
1/3 cup flour
4 cups fresh Whittamore's raspberries

Heat oven to 425 degrees. Line a 9-inch pie pan with half of pastry. Combine sugar and flour and mix lightly through the berries. Pour into pastry-lined pan. Dot with butter. Roll remaining pastry and cover pie, fluting edge. Bake about 35 minutes or until crust is browned and berries are bubbling.

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