1 (9 inch) pastry shell
1 pt. fresh raspberries
2/3 c. sugar
1/4 tsp. salt
2 tbsp. cornstarch
2/3 c. boiling water
2 tbsp. butter
1 tbsp. lemon juice
3/4 pt. whip cream
2 tbsp. powdered sugar

Bake and cool pastry shell. Wash berries and drain thoroughly. Blend sugar, salt and cornstarch; stir in water. Add 1 cup raspberries, place over heat and cook with gentle stirring until mixture becomes thick and clear (3 to 4 minutes). Remove from heat, stir in butter and lemon juice. Cool until lukewarm. Gently fold in remaining berries. Cover and refrigerate until cold but not set. About 1 hour before serving, whip cream until thick. Sift in powdered sugar and continue beating until stiff. Spread quickly over bottom of shell, leaving cream layer a little high around edge. Turn berry filling into pie, spreading it out over the cream. Return to refrigerator until ready to serve.