Ingredients
8
8 servings
- •1 cup crushed fresh raspberries
- •¾ cup water
- •1 cup white sugar
- •3 tablespoons cornstarch
- •⅛ teaspoon salt
- •1 teaspoon lemon juice
- •4 cups fresh raspberries, or as needed
- •1 (9 inch) baked pie shell
Instructions
- Bring crushed raspberries and water to a simmer in a saucepan. Simmer for 2 to 3 minutes. Strain and return 1 cup liquid to the pan.
- Whisk sugar, cornstarch, and salt together in a small bowl. Add to the 1 cup liquid, whisking to combine. Bring to a boil over medium heat and cook, whisking constantly, until thick and clear, about 1 minute. Remove from heat and cool slightly, 10 to 15 minutes. Stir in lemon juice.
- Heap fresh raspberries into pie shell. Pour glaze over top. Chill until set, 1 to 2 hours.
Nutritional Facts
Per 8 servings
- Calories: 227
- Carbohydrate: 45g
- Fat: 6g
- Fiber: 5g
- Protein: 1g
- Sugar: 29g
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