1 qt. raspberries
2/3 c. water
1 c. sugar
3 tbsp. cornstarch
1/3 c. water

Put 3 cups raspberries in pie shell. Cook 1 cup with 2/3 cup water. Simmer 3-4 minutes. Mix 1 cup sugar, 3 tablespoons cornstarch, 1/3 cup water. Add to berry mixture. Bring to boil and cook 1 minute more. Pour over berries in shell. Use whip cream or Cool Whip for topping.