4 cups fresh raspberries (divided)
1/3 cup water
3/4 cup sugar
7 1/2 tsp cornstarch
dash of salt
1 pie shell (baked)
In small saucepan, crush 1 cup of berries. Add water; simmer for 3 minutes. Strain, reserving juice; discard pulp and seeds.
Add enough water to juice to make 1 cup of liquid.
In large saucepan, combine the sugar, cornstarch and salt. Slowly stir in raspberry liquid. Bring to a boil; cook and stir for 2 minutes or till thickened. Remove for heat. Cool Slightly.
Place remaining raspberries in pie shell and pour glaze over top.
Top with dollops of cool whip and serve.
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