b'2 Unbaked Pie Shells,Divided( page 274 )4 CupsBlack Raspberries, Divided1/2CupWater, DividedPRE HEAT OVEN TO 425 DEGREES.1/2 CupCorn StarchPREPARE PIE SHELL ( PAGE 274 ). MAKE ENOUGH FOR1 CupGranulated TWOPIE SHELLS . CUT DOUGH IN HALF( HALF FOR Sugar BOTTOM , HALF FOR TOP . )1 Tablespoon Light ADD 1/2 CUP OF BLACK RASPBERRIES, 1/2 CUP OF WATER,Corn Syrup 1/4 CUP CORN STARCH, 1 TABLESPOON CORN SYRUP ANDSUGAR TO A SAUCE PAN AND BRING TO A BOIL. REMOVEFROM HEAT AND LET SET FOR 7 MINUTES.FOLD IN 3 1/2 CUPS OF BLACK RASPBERRIES.POUR INTO PIE CRUST. ROLL OUT REMAINING CRUST FORTOP CRUST; CUT A FEW SLASHES AND COVER FILLINGWITH SLASHED TOP CRUST; MAKE A DECORATIVEEDGEBYPINCHINGWITHTHUMBANDFOREFINGER.BAKE 50 MINUTES OR UNTIL THE PIE CRUST IS GOLDENBROWN.MAKES 1 PIE.161'