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Categories:Viewed: 87 - Published at: 4 years ago
Ingredients
- 1 recipe baked pastry shell
- 5 c. fresh or frozen raspberries
- 1/4 c. sugar
- 1/2 c. cold water
- 3 Tbsp. lemon juice
- 3 Tbsp. cornstarch
Method
- Prepare pastry shell as directed; set aside.
- In medium saucepan stir together 2 c. raspberries, 3/4 c. sugar, cold water, lemon juice, and cornstarch.
- Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 more minutes.
- Remove from heat.
- Cool slightly.
- Cover and refrigerate until thoroughly chilled.
- Carefully fold 2 c. of the remaining raspberries into the chilled mixture, spoon in to pastry shell.
- Cover; chill for at least 2 hours or until firm.
