Fresh Raspberry Pie

Fresh Raspberry Pie
Yield: 1 Pie

Ingredients:
1/4 cup sugar
1 tablespoon cornstarch
1 cup water
1 package (3 ounces) raspberry gelatin
4 cups fresh raspberries
1 9-inch pre-baked pie crust (can use graham cracker crust)

Directions:
In a small saucepan, combine the sugar, cornstarch, and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in gelatin until dissolved. Cool for 15 minutes.j

Put raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours.

Serve with fresh whipped cream and enjoy!

Note: The gelatin mixture will not cover the top of the pie which leaves fresh berries exposed. If you want all of the berries covered with the gelatin mixture then you will want to make 1 1/2 batches of the gelatin mixture.

Pie Crust
Makes 2 crusts

Ingredients:
3 cups flour
1 1/2 cups shortening
1 teaspoon salt
1/2 cup cold water
1 egg, slightly beaten
1 teaspoon vinegar

Directions:
Combine flour, shortening, and salt. Mix until mixture is about the size of a pea. Combine water, egg, and vinegar. Add to flour mixture. Mix just until combined.

To blind bake (bake empty pie crust): Heat oven to 425. Put pie weights or dry beans in crust before baking. Bake for 20 minutes, remove the weights/beans, bake crust 10 more minutes, until center is golden brown.