Raspberry Pie With Oat Crust
photo by januarybride
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
1 pie
- Serves:
- 8
ingredients
-
Crust
- 177.44 ml all-purpose flour
- 118.29 ml quick-cooking oats
- 2.46 ml salt
- 59.14 ml canola oil
- 44.37-59.16 ml cold water
-
FILLING
- 473.18 ml water
- 22.67 g package sugar-free vanilla pudding mix
- 8.50 g package sugar-free raspberry gelatin
- 946.36 ml fresh raspberries
directions
- In a food processor, combine the flour, oats and salt. While processing, slowly drizzle in oil.
- Gradually add water until a ball forms.
- Roll out dough between two sheets of waxed paper.
- Remove top sheet of waxed paper; invert dough onto a 9-in. pie plate. Remove remaining waxed paper.
- Trim, seal and flute edges.
- Line unpricked pastry with a double thickness of heavy-duty foil.
- Bake at 450° for 8 minutes.
- Remove foil; bake 5-7 minutes longer or until golden brown.
- Cool on a wire rack.
- In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly.
- Whisk in gelatin until completely dissolved.
- Remove from the heat; cool slightly. Fold in raspberries. Spoon into crust. Chill for at least 3 hours or overnight. Refrigerate leftovers.
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Reviews
-
Oh my goodness!!!! This is fantastic!!!!I Made this for my husband for fathers day because he is diabetic. Everyone had to have a piece because it was so beautiful. They didn't have a clue it was sugar free and all loved it.My husband was worried that he wasn't going to have any extra for later.I bought a ready made reduced fat pie crust it it worked great.Thanx for sharing!!
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri