3 pt. (6 c.) red raspberries (do not wash)
1 c. sugar
3 tbsp. cornstarch
1/2 c. water
1 baked pie shell (any size)

In a medium bowl, crush enough raspberries to make 1 cup. In medium saucepan, combine sugar and cornstarch. Add crushed berries and water. Cook until mixture boils and thickens, stirring constantly. Cool. Add remaining berries to cooled pie shell. Pour cooked berry mixture over the top. Refrigerate 3 hours or until set.