1/1 Photo of Raspberry Pie With Oat Crust
A contest winning, light recipe from Taste of Home (so you know it's good)! Recipe submitted by Ginny Arandas of Greensburg, Pennsylvania. This pie needs to chill in the fridge at least 3 hours, so plan ahead.
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Units: US | Metric
- 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
- 1In a food processor, combine the flour, oats and salt. While processing, slowly drizzle in oil.
- 2Gradually add water until a ball forms.
- 3Roll out dough between two sheets of waxed paper.
- 4Remove top sheet of waxed paper; invert dough onto a 9-in. pie plate. Remove remaining waxed paper.
- 5Trim, seal and flute edges.
- 6Line unpricked pastry with a double thickness of heavy-duty foil.
- 7Bake at 450° for 8 minutes.
- 8Remove foil; bake 5-7 minutes longer or until golden brown.
- 9Cool on a wire rack.
- 10In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly.
- 11Whisk in gelatin until completely dissolved.
- 12Remove 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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Nutritional Facts for Raspberry Pie With Oat Crust
Serving Size: 1 (153 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 167.0
- Calories from Fat 68
- Total Fat 7.6 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 178.1 mg
- Total Carbohydrate 23.1 g
- Dietary Fiber 4.8 g
- Sugars 5.0 g
- Protein 2.9 g
The following items or measurements are not included:
sugar-free raspberry gelatin