Baked (9 in.) pastry shell
1 cup crushed raspberries (about 2 c. whole)
4 T water
1 cup sugar
2 1/2 T all-purpose flour
1-2 cups whole raspberries
Put the crushed berries in a medium-sized saucepan. Add water and let come to a boil. Add sugar that has been mixed with flour. Cook until thick. Cover pie shell with whole berries. Pour cooked berries over whole berries in the pastry shell. Cool and serve with whipped cream.....and coffee. :)
Thanks to Kristen for her recipe!
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