Rita's Homemade Berry Pie!


Raspberries never tasted so good -  and easy!

Baked pie shell

5 cups fresh raspberies

1 cup sugar

1/2 cup cold water

3 tablespoons cornstarch

3 tablespoons fresh lemon juice

Garnish: Whipped cream

Whisk together sugar, water, lemon juice and cornstarch until mixture is smooth. Add 2 cups berries, cook over medium heat until thick and bubbly, then lower heat to simmer and cook 2 more minutes. Cool, cover and refrigerate until chilled. Fold remaining berries into mixture. Pour into shell and chill a couple of hours or until set. This is a softer set pie, not real stiff. Best eaten the day it’s made.