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Raspberry-Glazed Pie

Everyone raves about this quick and easy summer pie. It's always a bit hit with all ages at parties, picnics and get-togethers. —Kathy Voss, Jackson, Michigan

8 ServingsPrep: 15 min. Bake: 15 min. + chilling

Ingredients

1 cup biscuit/baking mix
1/4 cup cold butter, cubed
3 tablespoons cold water
FILLING:
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup water
2 teaspoons corn syrup
1 package (3 ounces) raspberry gelatin
3-1/2 cups fresh raspberries
Whipped topping, optional

Directions

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

2 of 2

Raspberry-Glazed Pie (continued)

Directions (continued)

and refrigerate for at least 4 hours or until set. Serve with
whipped topping if desired. Yield: 8 servings.

Nutrition Facts: 1 piece (calculated without whipped topping) equals 291 calories, 8 g fat (4 g saturated fat), 15 mg cholesterol, 255 mg sodium, 54 g carbohydrate, 4 g fiber, 3 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.