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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I've never baked a berry pie that keeps its shape when it's sliced like this one, writes Kaye Hopkins of Spokane, Washington. Even the next day - if there's any left - it still looks fresh. Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
3 tablespoons confectioners' sugar |
1/2 cup cold butter, cubed |
filling: |
1 cup 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 |
Directions:
1. 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.
2. 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.
3. Add the raspberries, gently stir to coat. Spoon into crust. Refrigerate until set, about 3 hours. Yield: 6-8 servings.
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