---------- Recipe via Meal-Master (tm) v8.05
       Title: Lattice-Topped Raspberry Pie
  Categories: Pies, Chocolate
       Yield: 1 servings
       5 c  Whole raspberries
            Fresh or whole frozen;
   1 1/4 c  Sugar
       5 tb Cornstarch
       1 ds Salt
            Pre-made pastry double
            -crust pie
            Divided in two balls/chilled
       1 tb Butter; cut into pieces
            Powdered sugar
            Chocolate leaves
       1    Raspberries, if desired
      In saucepan, mix together raspberries, sugar, cornstarch
   and salt. Cook over medium heat.  Stir constantly until
   mixture comes to boil and is thickened.  Remove from heat
   and refrigerate about 1 hour until mixture comes to room
   temperature.  Divided dough in half and roll 1 half to
   circle and fit into pie plate.  Leave overhang of dough.
   Cover and chill.  Preheat oven to 425 degrees.  Pour cooled
   filling into crust.  Dot filling with butter pieces.
      Roll second dough ball out to a circle and cut into
   strips. Arrange strips in lattice design over top of pie.
   Trim edges of top and bottom crust and flute.  Place pie on
   baking sheet and bake until golden brown, about 35-45
   minutes.  Serve garnished with powdered sugar and chocolate
   leaves and whole berries.