1 Baked 9-inch Pie Shell
1 c Sugar
3 tbsp Cornstarch
3 tbsp Lemon Juice
3 oz (1 Pk) raspberry Jello
1 qt Fresh raspberries
1 c Water

Clean and hull raspberries. In medium saucepan, combine sugar and
cornstarch; add water and lemon juice. Over high heat, bring to a
boil. Reduce heat; cook and stir until slightly thickened and clear,
4 to 5 minutes. Add Jello, stir until dissolved. Cool to room
temperature. Pour raspberries into baked pie shell. Pour cooled glaze over berries.
Chill 4 to 6 hours or until set. Serve with whipped cream.