Black Rasberry Pie

2/3 c. sugar 2 tbsp. cornstarch 1 tsp. lemon juice 2 c. black raspberries, fresh or frozen 1/2 c. water Mix all of the ingredients in a medium saucepan until well-blended. Cook over medium heat, stirring constantly, until mixture is thick. Remove from heat and cool. Pour filling in an 8-inch pastry lined pie pan. Dot 1 tablespoon butter on top of filling. Cover with top crust. Bake in 425 degree oven for 35 to 40 minutes, or until crust is nicely browned. https://www.amish365.com/black-raspberry-pie-and-vanilla-ice-cream/