This best raspberry pie recipe is low in calories and so easy to make! You don't even have to bake the pie after filling it!!At just 112 calories per slice, this fresh raspberry pie recipe won't hurt your diet! This homemade raspberry pie filling recipe is simple and easy, you can add any leftover pie filling to yogurt, ice cream, or oatmeal... yum!
Bake the pie crust according to package, then cool completely.
Meanwhile, add 1 cup of raspberries and 1/2 cup water to a saucepan. Cook over medium heat, stirring often, until raspberries soften, about 5 minutes.
Strain raspberries through a fine mesh sieve, into a bowl. Discard the seeds and add the mashed raspberries back into the sauce pan along with the sugar.
In a medium bowl, combine the cornstarch and 1/8 cup water. Mix together until the cornstarch is dissolved. Add to the sauce pan with the mashed berries.
Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice and turn off heat.
Allow raspberry sauce to cool completely to room temperature.
To the baked pie crust, add the remaining 3 cups raspberries. Pour raspberry sauce over berries and chill for an hour, until set.