Raspberry chiffon pie

1 pie crust
10 ounces frozen raspberries or strawberries
1 3-ounce package raspberry or strawberry gelatin
3/4 cup boiling water
2 teaspoons lemon juice
2/3 cup fruit juice water
Dash of salt
2 egg whites
1/4 cup sugar

Bake pie crust according to package directions. Thaw and drain the raspberries or strawberries, saving the fruit juices for later. Combine the gelatin and boiling water, stir until dissolved. Add lemon juice and fruit juice water to the gelatin, stir gently to combine. Chill until partially set. Remove from refrigerator and beat until soft peaks form. Then fold in drained berries.

In a separate bowl combine dash of salt and egg whites. Beat until soft peaks form, slowly adding in 1/4 cup sugar. Continue beating until stiff peaks form. Fold into berry mixture. Pour into cooled pie crust and chill until ready to serve.