Raspberry Pie with Oat Crust


August 13, 2015

Sugar free dessert



3/4 cup all-purpose flour

1/2 cup quick-cooking oats

1/2 tsp. salt

1/4 cup canola oil

3 to 4 Tbsp. cold water


2 c. water (.8 ounce) sugar-free cook-and-serve vanilla pudding mix

1 package (.3 ounce) sugar-free raspberry gelatin

4 c. fresh raspberries


1In a food processor, combine the flour, oats, and salt.

2While processing, slowly drizzle in oil.

3Gradually add water until a ball forms.

4Roll out dough between two sheets of waxed paper.

5Remove top sheet of waxed paper; invert dough onto a 9-inch pie plate.

6Remove remaining waxed paper.

7Trim, seal and flute edges.

8Prick bottom of crust with a fork in several different places.

9Bake at 400° for 10-12 minutes or until golden brown.

10Cool completely on a wire rack.


12In a saucepan, heat water over medium heat.

13Whisk in pudding mix.

14Cook and stir for 5 minutes or until thickened and bubbly.

15Whisk in gelatin until completely dissolved.

16Remove from the heat; cool slightly.

17Fold in raspberries.

18Spoon into crust.

19Chill for at least 3 hours or overnight.

20Refrigerate leftovers. Yield: 8 servings.

Roses Berry Farm, Glastonbury, Connecticut. Visit www.rosesberryfarm.com