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Ingredients

½ cup water 4 cups fresh raspberries, divided 2 tablespoons cornstarch ¼ cup cold water ½ 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

Nutrition Info

146.5 calories carbohydrate: 21.9 g cholesterol: 3.8 mg fat: 6.3 g fiber: 3.4 g protein: 1.5 g saturatedFat: 1.9 g servingSize: - sodium: 85 mg sugar: 10.7 g transFat: : - unsaturatedFat: : -

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.
Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries, add sugar.
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.
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.

1 9-inch pie

This pie is best with the big, locally grown raspberries you pick yourself. In a pinch, you can make it with frozen.