Take 1 cup of the raspberries and half a cup of water in a small saucepan and cook down for 5 minutes. After 5 minutes drain the water and place the smashed berries back into the saucepan.

Take a small bowl and combine the corn starch and the ¼ cup cold water, stir with your clean finger until the corn starch is fully dissolved then add this slur to the smushed raspberries. Then add the sugar *see note*, stir, and cook this until thickened on medium hit. This took about 3 minutes for me.

After it's thickened add the 1 TB lemon juice and ½ teaspoon lemon zest and stir, set aside.

Make your pie crust. Preheat the oven to 400 degrees and spray a pie pan with cooking spray, and set aside.

Combine the flour, sugar, and salt, stir until combined. Then add your oil and 3 TB cold water. Stir in a folding motion like you would biscuit crust until incorporated. Then take out a Silpat and place your dough on it, shape it into a circle. Take a piece of saran wrap that is big enough to cover the pie crust and more. Take a rolling pin and roll over the saran wrap until it's the desired size. Then remove the saran wrap, pick up the silpat with your hand supporting the dough and flip it over onto the middle of the pie pan. Then spread it evenly in your pie pan. Cook in the preheated oven for 8 minutes. Wait for it to cool.

As your raspberry mixture cools add your remaining 3 cups of raspberries and stir gently.

Once the pie crust is cool add the berry filling and stick it in the fridge for a few hours.

Top with the coco whip or vegan ice cream and serve.