Fresh Raspberry Pie Recipe

  • 4 cups fresh raspberries, divided
  • 1/3 cup water
  • 3/4 cup sugar
  • 7 1/2 teaspoons cornstarch
  • Dash salt
  • 1 (9 inch) pastry shell, baked
  • Whipped cream
  1. In a saucepan, crush 1 cup of berries. Add water; simmer for 3 minutes. Strain, reserving juice; discard pulp and seeds. Add enough water to juice to measure 1 cup liquid. In a saucepan, combine sugar, cornstarch and salt. Slowly stir in raspberry liquid. bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
  2. Place remaining raspberries in pastry shell; pour glaze over top. Refrigerate for 2-3 hours or unto set. Serve with whipped cream if desired.