1 Quart Fresh Raspberries
1 Cup Water
3 Tablespoons Corn Starch
1 Cup Sugar

Simmer 1 Cup of berries with 2/3 Cup Water for 3 Minutes or until berries are soft
Strain out Seeds and Pulp
Blend Remaining Water, corn starch, and sugar. Continue Cooking until thickened
Cool
Place remaining berries in baked crust
Pour cooled glaze over all
Chill for 2 hours or until set