Fresh Raspberry Pie

• 1 each pie shell (9 inch) baked
• 1 1/2 cups water
• 3 1/2 cups raspberries fresh
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1 dash salt
• 4 tablespoons water
• 1 tablespoon lemon juice
• 1 cup heavy whipping cream
• 1 x powdered sugar to taste

1. Boil 1 1/2 cups water and 1/2 cup raspberries for 1 minute.
2. Strain, discard seeds.
3. Mix to a paste, the sugar, cornstarch, salt, 4 tablespoons water and 1 tablespoon lemon juice.
4. Pour raspberry juice into saucepan, bring to a boil; add cornstach mixture.
5. Cook until thick.
6. Cool to lukewarm; add 3 cups fresh berries, pour into baked pie shell.
7. Chill thoroughly.
8. Serve topped with whipped cream sweetened with powdered sugar, if desired.

pie shell, water, raspberries fresh, sugar, cornstarch, salt, water, lemon juice, heavy whipping cream, powdered sugar

Taken from recipeland.com/recipe/v/fresh-raspberry-pie-43253 (may not work)