Raspberry Pie With Oat Crust |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Recipe submitted by Ginny Arandas of Greensburg, Pennsylvania. This pie needs to chill in the fridge at least 3 hours, so plan ahead. Ingredients:
3/4 cup all-purpose flour |
1/2 cup quick-cooking oats |
1/2 teaspoon salt |
1/4 cup canola oil |
3 -4 tablespoons cold water |
2 cups water |
1 (7/8 ounce) package sugar-free vanilla pudding mix |
1 (1/3 ounce) package sugar-free raspberry gelatin |
4 cups fresh raspberries |
Directions:
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.
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