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Raspberry-Glazed Pie

Total Time

Prep: 15 min. Bake: 15 min. + chilling


8 servings

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


  • 1 cup biscuit/baking mix
  • 1/4 cup cold butter, cubed
  • 3 tablespoons cold water
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

1 piece: 291 calories, 8g fat (4g saturated fat), 15mg cholesterol, 255mg sodium, 54g carbohydrate (37g sugars, 4g fiber), 3g protein.

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