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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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yummy! Ingredients:
1 1/4 cups flour |
3 tablespoons confectioners' sugar |
1/2 cup cold butter |
1 cup sugar |
3 tablespoons cornstarch, plus |
2 teaspoons cornstarch |
1 1/2 cups cold water |
3 tablespoons corn syrup |
1/4 cup strawberry gelatin |
1/2 teaspoon vanilla extract |
1 quart fresh raspberry |
Directions:
1. In a bowl, combine flour and confectioners sugar; cut in butter until crumbly.
2. Press onto bottom and up the sides of an ungreased 9 inch pie plate.
3. Bake at 350°F for 18-22 minutes or until edges are golden brown.
4. Cool on a wire rack.
5. In a saucepan, combine sugar and cornstarch.
6. Stir in water until smooth; stir in corn syrup.
7. Bring to a boil; cook and stir for 2 minutes or until thickened.
8. Remove from heat; stir in gelatin and vanilla until gelatin is dissolved.
9. Cool to room temperature, about 30 minutes.
10. Add the raspberries; gently stir to coat.
11. Spoon into crust.
12. Refrigerate until set, about 3 hours.
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