1 (9 inch) pie crust
1/2 c. sugar
2 tbsp. cornstarch
1 c. raspberry juice
1 pkg. raspberry Jello
5 to 6 c. fresh raspberries.

1. Bake pie crust. 2. Put enough raspberries through a sieve to obtain 1 cup of raspberry juice. 3. Mix sugar and cornstarch. 4. Put juice, sugar and cornstarch into saucepan. Bring to boil. Remove from heat when mixture has thickened. 5. Add Jello. Let cool. 6. Mix raspberries with Jello mixture. Place all in pie crust. Place in refrigerator. 7. Serve with whipped cream or ice cream.