Fresh Raspberry Pie

• 1 1/4 cups flour
• 3 tablespoons confectioners' sugar
• 1/2 cup cold butter
• Filling
• 1 cup sugar
• 3 tablespoons cornstarch, plus
• 2 teaspoons cornstarch
• 1 1/2 cups cold water
• 3 tablespoons corn syrup
• 1/4 cup strawberry gelatin
• 1/2 teaspoon vanilla extract
• 1 quart fresh raspberry

1. In a bowl, combine flour and confectioners sugar; cut in butter until crumbly.
2. Press onto bottom and up the sides of an ungreased 9 inch pie plate.
3. Bake at 350u0b0F for 18-22 minutes or until edges are golden brown.
4. Cool on a wire rack.
5. In a saucepan, combine sugar and cornstarch.
6. Stir in water until smooth; stir in corn syrup.
7. Bring to a boil; cook and stir for 2 minutes or until thickened.
8. Remove from heat; stir in gelatin and vanilla until gelatin is dissolved.
9. Cool to room temperature, about 30 minutes.
10. Add the raspberries; gently stir to coat.
11. Spoon into crust.
12. Refrigerate until set, about 3 hours.

flour, sugar, cold butter, filling, sugar, cornstarch, cornstarch, cold water, corn syrup, strawberry gelatin, vanilla extract, fresh raspberry

Taken from www.food.com/recipe/fresh-raspberry-pie-97748 (may not work)