Fresh sweetened raspberries wrapped inside a pie crust, baked to perfection and then drizzled with a tart lime glaze.
Preheat oven to 425 degrees. On a parchment lined baking sheet unroll refrigerated pie crust. In a bowl add both packages of raspberries, sugar and corn starch. Combine with a fork and slightly smash a few of the raspberries. Add raspberry jam to the middle of the pie crust and spread out, being sure to leave about an inch around the border. Add the sweetened raspberries over the top of the raspberry jam, continuing to leave the border. Start folding small sections of the crust up and over the filling, overlapping as needed. Continue around the entire pie. Brush outside crust with heavy cream and sprinkle with sanding sugar. Bake for 20-23 minutes or until the crust is golden brown. Cool completely.
While the pie cools, combine the powdered sugar, lime zest and juice. Whisk until you get the desired consistency. Drizzle over pie and serve room temperature. If you prefer your pie warm than microwave each piece for about 20 seconds.