- 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
- 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.
- Place remaining raspberries in pastry shell; pour glaze over top. Refrigerate for 2-3 hours or unto set. Serve with whipped cream if desired.