Raspberry-Glazed Pie

Name: Raspberry-Glazed Pie
Ingredients: 1 cup biscuit/baking mix; 1/4 cup cold butter, cubed; 3 tablespoons cold water; 1 cup sugar; 3 tablespoons plus 1-1/2 teaspoons cornstarch; 1 cup water; 2 teaspoons corn syrup; 1 package (3 ounces) raspberry gelatin; 3-1/2 cups fresh raspberries; Whipped topping, optional

10 ingredients

4 steps

Ingredients

1 cup biscuit/baking mix
1/4 cup cold butter, cubed
3 tablespoons cold water
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup water
2 teaspoons corn syrup
1 package (3 ounces) raspberry gelatin
3-1/2 cups fresh raspberries
Whipped topping, optional

Directions

1

Place baking mix in a small bowl; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray.
2

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
3

In a small saucepan, combine sugar and cornstarch. Stir in water and corn syrup until smooth. Bring to a boil, stirring constantly. Cook and stir for 2-3 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved.
4

Place raspberries in pie crust; pour gelatin mixture over top. Cover and refrigerate for at least 4 hours or until set. Serve with whipped topping if desired.