Raspberry Pie

This is so good. All I can saw is mmm mmm good.

• Ready In: 1 hr 18 mins
• Yields: 1 pie

Ingredients

• 1 1⁄4 cups all-purpose flour
• 3  tablespoons confectioners' sugar
• 1⁄2 cup 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, mix
• 1  quart fresh raspberry

Directions

1. In a bowl combine flour and confectioners sugar, cut in butter until crumbly. Press onto bottom and sides of a ungreased 9 inch pan.
2. Bake at 350°F for 22 minutes or until edges are golden brown. Cool on wire rack.
3. In a saucepan,combine sugar and cornstarch.
4. Stir in water until smooth, then stir in corn syrup. Bring to a boil. Cook and stir for 2 minutes or until thick.
5. Remove from heat.Stir in gelatin and vanilla until gelatin is dissolved.
6. Cool to room temp,about 30 minutes. Add raspberries, stirring gently to coat.
7. Spoon into crust. Refrigerate until set, about 3 hours.