1 baked pastry shell

4 cups fresh raspberries 🙂

3/4 cup water

1/2 tsp. salt

1 Tbsp. cornstarch

1 tsp. lemon juice

Put 3 cups berries in pastry shell. Crush remaining 1 cup berries. Add water and simmer. Strain and add water to make 1 cup liquid. Combine cornstarch, sugar and salt and add to juice. boil until thickened. Remove from heat. Cool slightly and add lemon juice. Pour over berries. Chill and garnish with whipped cream.

-Esther Bhidoock