1 lb raspberry
Baking & spices
1/4 cup cornstarch
1 cup granulated sugar
Breaded & Baked goods
Large pie crust, frozen baked pastry
13 oz pkg raspberry jello
1 1/2 cup water
Bake the crust according to package directions, remove from oven and let cool.
Meanwhile in large saucepan add sugar and water and heat over medium heat, slowly whisk in your cornstarch to incorporate well to make sure you don’t have lumps.
Stir continuously for 4-5 minutes until the mixture thickens and turns a little clear.
Remove from the heat and whisk in your raspberry jello until completely dissolved. Let cool to room temperature.
Once cooled add in your raspberries and toss to coat evenly then pour into prepare pie crust.
Place in refrigerator to set for about 2-3 hours.
Dollop with whipped cream if desired.