Keep the kitchen cool and make this dessert
Cook 1 pint raspberries, mashed in a sauce pan with water, sugar, salt and cornstarch.
Stir and cook over low heat until thick.
Cool (place hot pan on a bowl of ice while you clean up).
When cool fold in the remainder (2 pints) of fresh uncooked raspberries.
Gently pour and spread into prepared pie shell.
Refrigerate 3 hrs.
Serve with whipped cream.