Directions:
- In a food processor, combine the flour, oats and salt. While processing, slowly drizzle in oil.
- Gradually add water until a ball forms.
- Roll out dough between two sheets of waxed paper.
- Remove top sheet of waxed paper; invert dough onto a 9-in. pie plate. Remove remaining waxed paper.
- Trim, seal and flute edges.
- Line unpricked pastry with a double thickness of heavy-duty foil.
- Bake at 450° for 8 minutes.
- Remove foil; bake 5-7 minutes longer or until golden brown.
- Cool on a wire rack.
- In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly.
- Whisk in gelatin until completely dissolved.
- Remove from the heat; cool slightly. Fold in raspberries. Spoon into crust. Chill for at least 3 hours or overnight. Refrigerate leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.82 Kcal (908 kJ) | ||
| Calories from fat | 94.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.45g | 16% | |
|---|---|---|---|
| Sodium | 434.62mg | 18% | |
| Potassium | 154.23mg | 3% | |
| Total Carbs | 28.12g | 9% | |
| Sugars | 3.28g | 13% | |
| Dietary Fiber | 6.6g | 26% | |
| Protein | 3.6g | 7% | |
| Vitamin C | 21.3mg | 36% | |
| Iron | 1.2mg | 7% | |
| Calcium | 33.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 96.89 Kcal (406 kJ) | ||
| Calories from fat | 42.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 16% | |
|---|---|---|---|
| Sodium | 194.21mg | 18% | |
| Potassium | 68.92mg | 3% | |
| Total Carbs | 12.56g | 9% | |
| Sugars | 1.47g | 13% | |
| Dietary Fiber | 2.95g | 26% | |
| Protein | 1.61g | 7% | |
| Vitamin C | 9.5mg | 36% | |
| Iron | 0.5mg | 7% | |
| Calcium | 15mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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