1 pie crust, baked
4 c. raspberries
3/4 c. water
1 c. sugar
3 tbsp. cornstarch
1 tbsp. lemon juice; optional
1 sm. container Cool Whip

Wash and drain 3 cups of berries and place in pie crust. Boil all other ingredients; stir until thick. Pour over top of berries in pie shell. Cool until set. When serving, top with Cool Whip.