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pattikakes
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In a large bowl, add the flour and salt.
Cut in the shortening or butter.
Add small amounts of water at a time and stir in with a fork.
Only use enough water to moisten the flour, enough to make the pie crust come together into a ball.
Cut dough almost in half, roll out the larger portion for the bottom crust and place into a pie plate.
Set other pie crust ball aside for now.
In another bowl, add the sugar, cornstarch, and nutmeg or cinnamon. Stir to combine.
Add the raspberries and gently toss to combine.
Place raspberry mixture into the pie plate.
Roll out the second pie crust and place on top of the raspberries.
Fold the edges over and tuck them under the lower crust edge. Pinch to seal.
Make a decorative edge. And cut slits to release steam in the top crust. Sprinkle with sugar if desired.
Bake 425 for 35 to 45 minutes or until the pie filling is bubbling and the crust is brown.
To keep the pie from oozing all over. Let the pie fully cool before cutting into it.