1 c. raspberries
3/4 c. water

Cook above two ingredients for 2 or 3 minutes, then strain. Thicken with:

2/3 c. sugar
3 tbsp. cornstarch

Cook until clear, add 1 tablespoon lemon juice, let cool. Put small amount in cooked pie shell. Add 3 cups berries. Cover with rest of thickened juice. Chill 2 or 3 hours. Serve with whipped cream.