1 c. raspberries
3/4 c. water

Cook about 3 minutes; strain. Save juice. Thicken juice with:

2 c. sugar
3 tbsp. cornstarch

Add about 1 tablespoon lemon juice. (I go a little light on the juice.) Put small amount in a baked pie shell. Add 3 cups fresh berries. Cover over with rest of thickened juice. Chill 2 or 3 hours. Serve with whipped cream on top.