RASPBERRY-GLAZED PIE

Raspberry-Glazed Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 11

1 cup(s) biscuit/baking mix
1/4 cup(s) cold butter, cubed
3 tablespoon(s) cold water
FOR THE FILLING
1 cup(s) sugar
3 tablespoon(s) plus 1-1/2 teaspoons cornstarch
1 cup(s) water
2 teaspoon(s) corn syrup
1 package(s) (3 ounces) raspberry gelatin
3 1/2 cup(s) fresh raspberries
- whipped topping, optional

Steps:

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.
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.
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. 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.