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4 cups fresh raspberries
1 cup sugar
¼ to 1/3 cup corn starch
Wash raspberries in cold water and drain well.  Crus two cups of the berries in a saucepan.  Mix corn-starch and sugar and add to crushed berries.  Book slowly until mixture thickens, stirring constantly to prevent burning.  Mixture will be very thick.  Let cool.
Add remaining raspberries to cooled mixture and fold into cooled baked pie shell.  Top with whipped cream and serve.