Fresh Raspberry Pie
Recipe By: Margaret Mohler
Servings size: 8-10
Preparation Time: 0:30 min
Ingredients
- 1 nine inch ready-made shortbread pie crust
- 1 quart raspberries -- fresh or thawed*
- 1 cup sugar
- 3 tablespoons Cornstarch
- 1 3oz package Jell-0 -- raspberry flavor
- 1 cup water -- ( See directions)
Directions
Mix together sugar, cornstarch, Jell-O. Slowly add in water and dissolve mixture. In a microwave, cook mixture on high until it turns clear and starts to thicken - about 3-4 minutes. Cool in fridge (but don't let set). While mixture cools, cut enough berries to fill the plastic top liner of the ready-made crust (to gauge how much berries are needed).
When mixture is cool enough so that the berries won't wilt or cook, fold berries into mixture. Turn berry mixture into the crust. Let cool and firm up for minimum of 3 hours. Top with whip cream or ice cream if desired.
* If using frozen berries, use only 1/2 cup water.
Can also use different combinations of fresh fruit and corresponding Jell-O, such as blackberry, peach, etc.
Note: Strawberry pie is used for example picture.
