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.

• Ready In: 35 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• Crust

• 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

• FILLING

• 2  cups water
• 1 (7/8ounce) package  sugar-free vanilla pudding mix
• 1 (1/3ounce) 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.