Fresh Raspberry Pie

DIRECTIONS

• In a bowl, combine flour and confectioners sugar; cut in butter until crumbly.
• Press onto bottom and up the sides of an ungreased 9 inch pie plate.
• Bake at 350°F for 18-22 minutes or until edges are golden brown.
• Cool on a wire rack.
• In a saucepan, combine sugar and cornstarch.
• Stir in water until smooth; stir in corn syrup.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from heat; stir in gelatin and vanilla until gelatin is dissolved.
• Cool to room temperature, about 30 minutes.
• Add the raspberries; gently stir to coat.
• Spoon into crust.
• Refrigerate until set, about 3 hours.