Raspberry-Glazed Pie

• 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 450u0b0 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.

biscuitbaking mix, cold butter, cold water, sugar, cornstarch, water, corn syrup, raspberry gelatin, fresh raspberries, topping

Taken from www.tasteofhome.com/recipes/raspberry-glazed-pie/ (may not work)