DirectionsStep1Bake the pie crust according to package, then cool completely.Step2Meanwhile, add 1 cup of raspberries and 1/2 cup water to a saucepan. Cook over medium heat, stirring often, until raspberries soften, about 5 minutes.Step3Strain raspberries through a fine mesh sieve, into a bowl. Discard the seeds and add the mashed raspberries back into the sauce pan along with the sugar.Step4In a medium bowl, combine the cornstarch and 1/8 cup water. Mix together until the cornstarch is dissolved. Add to the sauce pan with the mashed berries.Step5Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice and turn off heat.Step6Allow raspberry sauce to cool completely to room temperature.Step7To the baked pie crust, add the remaining 3 cups raspberries. Pour raspberry sauce over berries and chill for an hour, until setIngredientsIngredients1 9-inchesPie Crust (frozen)4 cupsFresh Raspberries (divided)½ cupSugar2 tablespoonsCornstarch1 tablespoonLemon JuiceNutritionalNutritional112 Calories3.7 gTotal Fat20 gCarbohydrate69 mgSodium1 gProteinFrom loseweightbyeating.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
The Best Raspberry Pie Recipe {LOW CALORIE!}
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