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Prep Time: 40 Minutes Cook Time: 3 Minutes |
Ready In: 43 Minutes Servings: 8 |
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The lovely tartness of raspberries on a shortbread crust - YUMMY. Cook time includes chill time. Recipe comes from The Edmonton Journal. Ingredients:
1 cup sugar |
3 tablespoons cornstarch, plus |
2 teaspoons cornstarch |
1 1/2 cups cold water |
3 tablespoons corn syrup |
1/4 cup raspberry gelatin powder |
1/2 teaspoon vanilla |
4 cups fresh raspberries |
1/4 cup icing sugar |
1/2 cup butter |
1 cup flour |
Directions:
1. In large bowl, combine flour and icing sugar.
2. Cut in butter until crumbly.
3. Press onto bottom and sides of an ungreased 9 inch pie plate.
4. Bake at 350°F for 18-22 minutes or until edges are golden brown.
5. Cool on a wire rack.
6. In a saucepan, combine sugar and cornstarch.
7. Stir in water until smooth; stir in corn syrup.
8. Bring to a boil and stir for 2 minutes or until thickened.
9. Remove from heat and stir in gelatin and vanilla, stirring until gelatin is dissolved.
10. Cool to room temperature, about 30 minutes.
11. Add fresh raspberries, gently stir to coat.
12. Pour into crust and refrigerate until set, about 3 hours.
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