Raspberry Pie

1. 1

   Prepare pastry shell as directed; set aside.

2. 2

   In medium saucepan stir together 2 c. raspberries, 3/4 c. sugar, cold water, lemon juice, and cornstarch.

3. 3

   Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 more minutes.

4. 4

   Remove from heat.

5. 5

   Cool slightly.

6. 6

   Cover and refrigerate until thoroughly chilled.

7. 7

   Carefully fold 2 c. of the remaining raspberries into the chilled mixture, spoon in to pastry shell.

8. 8

   Cover; chill for at least 2 hours or until firm.

No additional tips available.