1 (9 inch) baked pie shell
1 qt. fresh raspberries
3 heaping tbsp. cornstarch
1 c. sugar
1 to 1 1/4 c. water (depending on juiciness of berries)

Sort the berries, dividing them equally. Reserve the best to place in the pie shell. Mash the remaining berries; you will get 1 cup. Put mashed berries, cornstarch, sugar and water in 2 quart pan. Cook and stir until thickened and glossy. Refrigerate until cool, 1 to 2 hours.

Stir a few times while it is cooling. Line pie shell with dry whole firm berries. Pour the cooled topping over the berries in the pie shell. Smooth. Chill several hours until set. Serve with Cool Whip, whipped cream or ice cream.