Fresh Raspberry Pie

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

  plus

• cornstarch↗2 teaspoons
• cold water1 1⁄2 cups
• corn syrup↗3 tablespoons
• strawberry gelatin↗1⁄4 cup
• vanilla extract↗1⁄2 teaspoon
• fresh raspberry↗1 quart

Step-by-step instructions

1. 1

   In a bowl, combine flour and confectioners sugar; cut in butter until crumbly.

2. 2

   Press onto bottom and up the sides of an ungreased 9 inch pie plate.

3. 3

   Bake at 350°F for 18-22 minutes or until edges are golden brown.

4. 4

   Cool on a wire rack.

5. 5

   In a saucepan, combine sugar and cornstarch.

6. 6

   Stir in water until smooth; stir in corn syrup.

7. 7

   Bring to a boil; cook and stir for 2 minutes or until thickened.

8. 8

   Remove from heat; stir in gelatin and vanilla until gelatin is dissolved.

9. 9

   Cool to room temperature, about 30 minutes.

10. 10

    Add the raspberries; gently stir to coat.

11. 11

    Spoon into crust.

12. 12

    Refrigerate until set, about 3 hours.