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Fresh Raspberry Pie (No Bake!)

Keep the kitchen cool and make this dessert

 9” baked pie shell or graham cracker crust
 1/2 cup water
 3 pints fresh raspberries
 1 cup sugar
 3 Tbsp. cornstarch
 1/4 tsp. salt
 1 Tbsp. butter or margarine
1

Cook 1 pint raspberries, mashed in a sauce pan with water, sugar, salt and cornstarch.

2

Stir and cook over low heat until thick.

3

Add butter.

4

Cool (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.

6

Gently pour and spread into prepared pie shell.

7

Refrigerate 3 hrs.

8

Serve with whipped cream.