Raspberry Pie

Raspberries were on sale at the store for $1.50 (wow!), so I picked up a couple trays and then I decided to make a pie with them because I had a single pie crust in the fridge leftover from a previous recipe.  I wish I had gotten one more tray of raspberries because I didn't quite have enough to make 4 cups.  Luckily, I did have some blueberries, so I added some blueberries to the raspberries to make this pie.  It was quite delicious, especially with the whipped cream topping.  Yummmmm.


Raspberry Pie
Recipe from Pillsbury
8 servings

Ingredients:
1 crust from Pillsbury refrigerated pie crust box
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
4 cups fresh raspberries (or any combination of berries)
1 tablespoon butter
Cool Whip or ice cream

Directions:
Heat oven to 450ºF.  Make pie crust as directed on box for One-Crust Baked Shell using a 9-inch glass pie pan.  Bake 9-11 minutes or until light golden brown.  Cool completely.

Meanwhile, in a 2-quart saucepan, mix sugar, cornstarch, salt, and water.  Stir in 2 cups of the berries.  Heat to boiling and boil 1 minute, stirring constantly.  Stir in butter.  Cool completely.

Stir remaining 2 cups berries into the cooled raspberry mixture.  Spoon into the cooled baked shell.  Refrigerate at least 2 hours before serving.   Serve with whipped cream or ice cream if desired.