preheat oven 350°F

cream butter, salt, and sugar until light and creamy

add egg to butter mixture, mix well

sift flour into butter mixture, mix just until dough forms, don't over mix

turn out onto a lightly floured surface, cover and let pastry stand 15 - 20 minutes

roll out to a 1/4" thick

cut circles out using a 1&1/4" cutter

line mini muffin tin with circles

set aside and make the filling

in a small bowl mix the cornstarch with the lemon juice

in a blender add raspberries and cornstarch mixture, pulse 30 to 60 seconds

fill each mini shell with 2 tablespoons filling

bake 15 - 20 minutes or until filling is thickened and pastry is golden