Easy crust and tasty filling
Blend flour, salt, sugar, oil, and milk in a pie plate with a fork and shape into crust.
Bake for 10-12 minutes in a hot (400 degree) oven. Let cool.
Fill the pie shell with 3 cups raspberries.
For glaze, combine the water, sugar, and cornstarch in a saucepan.
Bring to a boil and cook until thickened.
Dissolve gelatin in sauce.
Cool.
Pour glaze over fruit in pie shell and chill.
Serve with whipped cream or whipped topping if desired.
Ingredients
Directions
Blend flour, salt, sugar, oil, and milk in a pie plate with a fork and shape into crust.
Bake for 10-12 minutes in a hot (400 degree) oven. Let cool.
Fill the pie shell with 3 cups raspberries.
For glaze, combine the water, sugar, and cornstarch in a saucepan.
Bring to a boil and cook until thickened.
Dissolve gelatin in sauce.
Cool.
Pour glaze over fruit in pie shell and chill.
Serve with whipped cream or whipped topping if desired.
