Fresh Raspberry Pie

Directions

1. 1
   In a bowl, combine flour and confectioners sugar; cut in butter until crumbly.
2. 2
   Press onto bottom and up the sides of an ungreased 9 inch pie plate.
3. 3
   Bake at 350°F for 18-22 minutes or until edges are golden brown.
4. 4
   Cool on a wire rack.
5. 5
   In a saucepan, combine sugar and cornstarch.
6. 6
   Stir in water until smooth; stir in corn syrup.
7. 7
   Bring to a boil; cook and stir for 2 minutes or until thickened.
8. 8
   Remove from heat; stir in gelatin and vanilla until gelatin is dissolved.
9. 9
   Cool to room temperature, about 30 minutes.
10. 10
    Add the raspberries; gently stir to coat.
11. 11
    Spoon into crust.
12. 12
    Refrigerate until set, about 3 hours.