Ingredients
- 1 pie crust cooked and cooled
- 2 quarts raspberries
- 1 ½ cups water
- ⅔ cup water
- 2 cups sugar
- 6 tablespoons cornstarch
Directions
Place 6 cups berries on crust. (make sure they are dry) Cook 2 cups berries in 1 1/2 cups water for 3 minutes. Strain. Should have 2 cups of juice. Put in saucepan and add sugar. Stir to dissolve. Bring to boil, simmer. Add 6 tablespoons cornstarch to 2/3 cup cold water. Stir to mix well. Add to simmering juice. Cook until thick and clear. pour over berries and refrigerate until set. |