Ingredients
1-1/4 cups all-purpose flour3 tablespoons confectioners’ sugar1/2 cup cold butter, cubedFILLING:1 cup sugar3 tablespoons plus 2 teaspoons cornstarch1-1/2 cups cold water3 tablespoons corn syrup1/4 cup strawberry gelatin powder1/2 teaspoon vanilla extract1 quart fresh raspberries
Preparation
In a bowl, combine flour and confectioners’ sugar; cut in butter until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° 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 the 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.
