Summer Fresh Raspberry Pie

Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes.

Strain raspberries into a bowl through a fine mesh sieve; discard seeds.

Return mashed berries to the saucepan.

Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.

Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes.

Stir in lemon juice.

Allow raspberry sauce to cool to room temperature.

Line the prepared pie crust with remaining 3 cups raspberries.

Pour raspberry sauce over berries and chill until set.

Serve garnished with whipped cream and lemon zest.