Preheat oven to 350°. Place prepared pastry into an 8" pie plate. Pour in raspberries. Sprinkle with flour and sugar, then stir gently to combine. Leave pie open or cover with a lattice top. Bake for 50 minutes or until crust is golden brown and filling is bubbly. (Ed. note: Combining the raspberries with flour and sugar in a bowl to mix will produce a better-incorporated raspberry filling without lumps.)