Directions

1. 1

   In a saucepan over medium heat, combine 1 cup of the fresh raspberries with 1/2 cup water. Cook, stirring occasionally, until the berries break down and soften, approximately 5 minutes. Pour the mixture through a fine mesh sieve into a bowl, pressing gently to extract the juice while discarding the seeds. Return the strained berry liquid and pulp to the saucepan.

2. 2

   In a small bowl, whisk together the cornstarch with 1/4 cup cold water until the cornstarch is fully dissolved and smooth. Pour this mixture into the saucepan with the raspberries, stirring well to combine. Add the white sugar and stir until fully incorporated.

3. 3

   Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly. Continue cooking until the sauce thickens noticeably, about 5 minutes. The mixture should coat the back of a spoon. Remove from heat and stir in the lemon juice. Allow the raspberry sauce to cool to room temperature, about 20-30 minutes.

4. 4

   Arrange the remaining 3 cups of fresh raspberries evenly across the bottom of the prepared pie crust, distributing them in a single, snug layer.

5. 5

   Once the raspberry sauce has cooled, carefully pour it over the fresh raspberries in the pie crust, ensuring even coverage without disturbing the berry arrangement. Refrigerate the pie until the filling is set and chilled, at least 30 minutes or up to several hours.

6. 6

   Before serving, garnish each slice with a dollop of whipped cream and a light sprinkle of lemon zest.