Fresh Raspberry Pie

01Method

1. 1

   Combine 1 cup of raspberries with the water in a small saucepan over medium heat. Stir occasionally until the berries break down, about 5 minutes. Press the mixture through a fine-mesh sieve into a bowl to remove the seeds, then return the strained pulp to the saucepan.

2. 2

   In a small bowl, whisk the cornstarch into the cold water until fully dissolved. Add to the saucepan along with the sugar and stir to combine. Cook over medium heat, stirring continuously, until the mixture thickens, about 5 minutes. Remove from heat, stir in the lemon juice, and allow to cool to room temperature, roughly 15–25 minutes.

3. 3

   Arrange the remaining raspberries in an even layer inside the pie crust. Spoon the cooled raspberry glaze evenly over the top. Transfer to the refrigerator and chill until firm, at least 1 hour.

4. 4

   Top each slice with a dollop of whipped cream and a sprinkle of lemon zest before serving.