Fresh Raspberry Pie
 

1 baked 9 or 10-inch pie crust
about 4 cups of fresh raspberries
Glaze:

1 cup sugar
1 cup water
3 tablespoons raspberry jello
3 Tablespoons cornstarch

In 4-cup glass measure or small mixing bowl, combine water, sugar and cornstarch.

Microwave at High for 2 to 5 minutes (until thickened and clear) stirring every minute.

Stir in raspberry jello....cool 10 minutes.

Pour carefully over the berries in the pie shell.

Refrigerate several hours...serve with whipped cream.