1Prepare Crust. Bake and cool crust.
2Pick over berries. Do not rinse the raspberries.
3Measure 4 cups of berries and set aside.
4Puree the remaining 2 cups berries in a blender of food processor.
5Whisk together in a medium saucepan: Sugar, cornstarch and salt
6Whisk in: 1/2 cup water
7Stir in the pureed berries along with: Lemon Juice and Butter pieces
8Bring the mixture to a simmer over medium-high heat, stirring constantly, and cook for 1 minute.
9Pour helf of the reserved berries into the crust and spoon half of the hot berry mixture over them.
10Gently shake the pie pan to coat the berries evenly.
11Cover with the remaining berries, spoon the remaing hot berry mixture over them, and gently shake the pan as before.
12Refrigerate the pie for at least 4 hours to set. This pie is best served the day it is made.
13Serve with: Whipped cream
The All New All Purpose Joy of Cooking