Ingredients

• 1 9-inch unbaked pie shell, plus pastry strips for lattice topping
• 4 cups black raspberries
• 3/4 cup sugar
• 5 T. flour
• 1/2 tsp. cinnamon
• 1½ T. butter

Preparation
Preheat oven to 350 degrees F.

Crush fruit in a blender; push through sieve to remove seeds. Add remaining ingredients and mix well. Pour ingredients in pie crust and dot with butter. Top with pastry strips in criss-cross pattern. Bake for about 40 minutes, until crust is golden.
Serves 6 to 8.