Heavenly Raspberry Pie - cooking recipe

Ingredients

1 baked 9-inch pie shell (use your favorite)
5 cups fresh raspberries (you can use frozen)
3/4 cup sugar
1/2 cup cold water
3 tablespoons cornstarch
3 tablespoons lemon juice

Preparation

Prepare pie crust as directed and bake. Set aside.
In medium saucepan mix 2 cups raspberries, sugar, cold water, lemon juice and cornstarch. Cook and stir over medium heat until it is thick and bubbles. Then cook it 2 more minutes.
Remove from heat and cool slightly. Cover and refrigerate until thoroughly chilled.
Gently fold in 2 more cups of raspberries. Spoon into the cooled pie shell.Cover and chill for at least 2 more hours or until firm.
Serve with remaining cup of berries and whipped cream.