Summer Fresh Raspberry Pie

• 1/2 cup water
• 4 cups fresh raspberries, divided
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1/2 cup white sugar
• 1 tablespoon lemon juice
• 1 (9 inch) baked pie crust
• 1 cup whipped cream for garnish
• 1 teaspoon lemon zest for garnish

1. Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
2. Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
3. Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
4. Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.

water, fresh raspberries, cornstarch, cold water, white sugar, lemon juice, crust, whipped cream, lemon zest

Taken from www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/ (may not work)