Preheat your oven to 425°F (220°C).

In a mixing bowl, combine the fresh raspberries, sugar, cornstarch, lemon juice, and salt. Gently toss until the raspberries are coated.

On a floured surface, roll out your pie crust to fit the pie dish.

Transfer the rolled-out dough to the pie dish, ensuring it fits snugly.

Pour the raspberry mixture into the prepared crust, spreading it evenly, and dot the top with small pieces of butter.

If using a second crust, roll it out and place it over the filling, cutting slits for steam to escape.

Bake the pie in the preheated oven for 45 minutes or until the filling is bubbling and the crust is golden.

Allow the pie to cool for at least 30 minutes before slicing.