Fresh Raspberry Pie

yummy!

• Ready In: 35 mins
• Serves: 12

Ingredients

• 1 1⁄4 cups flour
• 3  tablespoons confectioners' sugar
• 1⁄2 cup  cold butter

• Filling

• 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.