Fresh Raspberry Pie

If you'd prefer, use a combination of fresh berries in this pie. ...MORE + LESS -

1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box

1 cup granulated sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 cup water

4 cups fresh raspberries

1 tablespoon butter

1 cup whipping cream

1 tablespoon icing sugar

1 teaspoon vanilla

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1

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2

Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch, salt and water. Stir in 2 cups of the raspberries. Heat to boiling. Boil 1 minute, stirring constantly. Stir in butter. Cool completely, about 30 minutes.
3

Stir remaining 2 cups raspberries into cooled raspberry mixture. Spoon into cooled baked shell. Refrigerate at least 2 hours before serving.
4

To serve, in medium bowl with electric mixer, beat whipping cream, icing sugar and vanilla on high speed until stiff peaks form. Garnish pie or individual servings with whipped cream. Store in refrigerator.