Mini Raspberry Pie

For our roommate's 25th birthday, OhmsAndFarads and I convinced a friend to make her 25 pies, of 5 different flavors. This resulted in an epic 6hr pie-making marathon. Someone suggested raspberry as one of the flavors, which sounded good since it didn't require peeling/coring/juicing/etc. I based our pie off this recipe, but this resulted in way too much filling.

Time: 0:45
Serves: 6-10

Ingredients:
6-10 mini ready-made graham cracker pie crusts or one batch of crust from Mini Cherry Tarts
2 cups raspberries - don't pack it down when measuring
1 cup water
1/2 cup sugar
~ 1 Tbsp cornstarch as needed

1. Bring water to a boil. Dissolve sugar in the water and add half the raspberries (1 cup). Mash it up a bit with a spatula - the drupelets will separate and you'll get a very nice, uniform sauce.
2. Dissolve the cornstarch in some cold water and add to the pot, stirring so it doesn't lump up. This will thicken the sauce nicely. Simmer to let the water evaporate until you get a nice, thick sauce. Add more cornstarch/sugar if needed.
3. Line the bottoms of the pie crusts with the remaining raspberries. Cover with the raspberry sauce. Let chill in fridge until firm.

I think we wound up with 6 raspberry pies and leftover raspberries/sauce, which we just ate/used as jam. The result of all our hard work? A lot of pies and a very pleasantly surprised roommate. :)