Ingredients:
1 1/4 cups flour
3 tablespoons confectioners’ sugar
1/2 cup cold butter
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 raspberries
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.
Servings: 12
Time preparation: 15 min.
Time total: 35 min.