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.