Recipe

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• 3/4 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/2 tsp salt
• 1/4 cup canola oil
• 3 -4 tbsp cold water
• 2 cups water
• 1 (7/8 oz) package sugar-free vanilla pudding mix
• 1 (1/3 oz) package sugar-free raspberry gelatin
• 4 cups fresh raspberries

• 1 In a food processor, combine the flour, oats and salt. While processing, slowly drizzle in oil.
• 2 Gradually add water until a ball forms.
• 3 Roll out dough between two sheets of waxed paper.
• 4 Remove top sheet of waxed paper; invert dough onto a 9-in. pie plate. Remove remaining waxed paper.
• 5 Trim, seal and flute edges.
• 6 Line unpricked pastry with a double thickness of heavy-duty foil.
• 7 Bake at 450° for 8 minutes.
• 8 Remove foil; bake 5-7 minutes longer or until golden brown.
• 9 Cool on a wire rack.
• 10 In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly.
• 11 Whisk in gelatin until completely dissolved.
• 12 Remove from the heat; cool slightly. Fold in raspberries. Spoon into crust. Chill for at least 3 hours or overnight. Refrigerate leftovers.