1 1/4 cups all-purpose flour
3 tablespoons confectioners' sugar
1/2 cup cold butter or margarine
1 cup granulated sugar
3 tablespoons PLUS 2 teaspoons cornstarch
1 1/2 cups cold water
3 tablespoons corn syrup
1/4 cup strawberry gelatin powder
1/2 teaspoon vanilla extract
1 quart fresh raspberries
In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press onto the bottom and up the sides of an ungraesed 9-inch pie plate. Bake at 350 degrees F (180 C) for 18-22 minutes or until edges are golden brown. Cool on a wire rack.
In a sauce pan, 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 the crust. Refrigerate until set, about 3 hours.
Makes 6-8 servings.
Source: Ruby Taylor Recipe Collection
Submitted By: Wesley Taylor