1/4 c. water
3 tbsp. regular Sure-Jell
1 c. sugar
1 qt. fresh raspberries
Pastry for double crust pie

Combine Sure-Jell, sugar, and water in a large bowl. Gently stir in raspberries. Let stand 10 minutes. Spoon filling into a 9 inch pie crust. Bake at 425 for 15 minutes. Reduce oven temperature to 350 and bake 30 minutes more until filling is bubbly. Serves 8.