1Cook 1 pint raspberries, mashed in a sauce pan with water, sugar, salt and cornstarch.
2Stir and cook over low heat until thick.
4Cool (place hot pan on a bowl of ice while you clean up).
5 When cool fold in the remainder (2 pints) of fresh uncooked raspberries.
6Gently pour and spread into prepared pie shell.
7Refrigerate 3 hrs.
8Serve with whipped cream.
High Hopes Farm, Westmoreland, NH