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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Everyone raves about this quick and easy summer pie. It's always a bit hit with all ages at parties, picnics and get-togethers. Ingredients:
1 cup biscuit/baking mix |
1/4 cup cold butter, cubed |
3 tablespoons cold water |
filling: |
1 cup sugar |
3 tablespoons plus 1-1/2 teaspoons cornstarch |
1 cup water |
2 teaspoons corn syrup |
1 package (3 ounces) raspberry gelatin |
3-1/2 cups fresh raspberries |
whipped topping, optional |
Directions:
1. Place baking mix in a small bowl; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray.
2. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
3. In a small saucepan, combine sugar and cornstarch. Stir in water and corn syrup until smooth. Bring to a boil, stirring constantly. Cook and stir for 2-3 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved.
4. Place raspberries in pie crust; pour gelatin mixture over top. Cover and refrigerate for at least 4 hours or until set. Serve with whipped topping if desired. Yield: 8 servings.
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