- 1 quart of raspberries (and then some)
- 1 baked pie shell
- whipped cream
- 7/8 cup sugar
- 2 1/2 T cornstarch
- 3/4 cup water
- Blend sugar and cornstarch.
- Place water and 1/2 cup of raspberries over low heat. When hot, add sugar mixture.
- Stir and cook until clear – about 5 minutes. Allow to cool to lukewarm.
- Arrange the rest of the berries in the pie shell. Spoon the cooled mixture over the berries to glaze them all.
- Cool briefly and allow to set.
- Serve with whipped cream.