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