Fresh Red Raspberry Pie

This recipe was given to me by David Cook's wife Nina on September 27, 2004.  David told me how absolutely good it was.  Part of the raspberries are cooked in this filling and the rest are not.

1 1/2 pints of red raspberries (1/2 cup will be cooked, rest will be added to cooled filling later)
1/2 to 3/4 cup white sugar
4 1/2 tablespoons corn starch
2 teaspoons lemon juice
3/4 cup water
1 prepared 9-inch pie shell
 
Place 1/2 cup of raspberries, crushed in a medium-size cooking pot.  In a small bowl, combine the sugar and corn starch.  Add to the raspberries, along with the lemon juice and water.  Cook over medium heat until thickens, do not boil.  Let cool and then add the remaining raspberries.  Place cooled filling in prepared 9-inch pie crust and refrigerate.