![](https://cdn.statically.io/img/www.allrecipes.com/thmb/GqFx4eqvuV3sLOIrTwjdPU-8i9E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6999286-d8d1ea34edd64f769168656afeb3e8ed.jpg)
Ingredients
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1 cup crushed fresh raspberries
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¾ cup water
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1 cup white sugar
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3 tablespoons cornstarch
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⅛ teaspoon salt
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1 teaspoon lemon juice
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4 cups fresh raspberries, or as needed
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1 (9 inch) baked pie shell
Directions
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Bring crushed raspberries and water to a simmer in a saucepan. Simmer for 2 to 3 minutes. Strain and return 1 cup liquid to the pan.
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Whisk sugar, cornstarch, and salt together in a small bowl. Add to the 1 cup liquid, whisking to combine. Bring to a boil over medium heat and cook, whisking constantly, until thick and clear, about 1 minute. Remove from heat and cool slightly, 10 to 15 minutes. Stir in lemon juice.
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Heap fresh raspberries into pie shell. Pour glaze over top. Chill until set, 1 to 2 hours.
Nutrition Facts (per serving)
227 | Calories |
6g | Fat |
45g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 227 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 2g | 9% |
Sodium 139mg | 6% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 5g | 19% |
Total Sugars 29g | |
Protein 1g | 3% |
Vitamin C 20mg | 22% |
Calcium 21mg | 2% |
Iron 1mg | 4% |
Potassium 136mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.