Step 1

Pour the water, sugar salt and cornstarch into a medium size saucepan and whisk together until smooth and no lumps appear.

Step 2

Turn the heat to medium high and add 1 cup of raspberries.

Step 3

Bring the mixture to a boil. Stir the mixture so the berries do not burn.

Step 4

Boil for one minute. The mixture should thick. Taste to make sure the cornstarch is cooked and does not taste pasty.

Step 5

Remove from heat. Add 1 tablespoon butter and stir until mixed in.

Step 6

Place the remaining 3-4 cups of berries in a medium size bowl. Pour the cooked mixture over the berries in the bowl. Gently fold together.

Step 7

Set in refrigerator until cooled, about 30 minutes.

Step 8

Pour the mixture into a cooked and cooled pie shell and let sit for 3-6 hours.

Step 9

Top with sweetened whipped cream and serve the same day. Store any leftovers in fridge.