CRUST: 1/2 c. vegetable oil 2 tbsp. milk 1 1/2 c. flour 2 tbsp. sugar 1/2 tsp. salt Beat together the oil and milk. Pour into the flour, sugar, and salt. Blend together and pat into 9 inch pie shell, with fingers, push up the sides. Pierce bottom and sides with fork. Bake at 375 degrees for 12 to 15 minutes. Cool.
FILLING: 1/2 pkg. (4 oz.) cream cheese, softened 1/3 c. powdered sugar 2 tsp. lemon juice 6 c. raspberries (about 1 1/2 quarts) 2/3 c. sugar 3 tbsp. cornstarch 1/2 c. water
Beat together cream cheese, powdered sugar and lemon juice. Spread on bottom of cooled pie shell. Mash enough berries to measure 2/3 cup. Mix sugar and cornstarch in 2 quart saucepan. Gradually stir in water and mashed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool in refrigerator about 15 to 20 minutes. Fill pie shell with remaining berries. Reserve about 1/2 cup berries for garnish. Pour cooked berry mixture over top. Garnish with few more berries. Refrigerate at least 3 hours.