Raspberry Pie - cooking recipe

Ingredients

1 recipe baked pastry shell
5 c. fresh or frozen raspberries
1/4 c. sugar
1/2 c. cold water
3 Tbsp. lemon juice
3 Tbsp. cornstarch

Preparation

Prepare pastry shell as directed; set aside.
In medium saucepan stir together 2 c. raspberries, 3/4 c. sugar, cold water, lemon juice, and cornstarch.
Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 more minutes.
Remove from heat.
Cool slightly.
Cover and refrigerate until thoroughly chilled.
Carefully fold 2 c. of the remaining raspberries into the chilled mixture, spoon in to pastry shell.
Cover; chill for at least 2 hours or until firm.