Name: Raspberry Pie with Oat Crust
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 3/4 cup all-purpose flour -; 1/2 cup quick-cooking oats -; 1/2 teaspoon salt -; 1/4 cup canola oil -; 3 to 4 tablespoons cold water -; Filling: -; 2 cups water -; 1 package (.8 ounces) sugar-free cook-and-serve vanilla pudding mix -; 1 package (.3 ounce) sugar-free raspberry gelatin -; 4 cups fresh raspberries -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry Pie with Oat Crust

1. 3/4 cup all-purpose flour -

2. 1/2 cup quick-cooking oats -

3. 1/2 teaspoon salt -

4. 1/4 cup canola oil -

5. 3 to 4 tablespoons cold water -

6. Filling: -

7. 2 cups water -

8. 1 package (.8 ounces) sugar-free cook-and-serve vanilla pudding mix -

9. 1 package (.3 ounce) sugar-free raspberry gelatin -

10. 4 cups fresh raspberries -

How to cook deliciously - Raspberry Pie with Oat Crust

1. Stage

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 into a 9-in. pie plate. Remove remaining waxed paper.

2. Stage

Trim 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.

3. Stage

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.