Raspberry Pie With Oat Crust

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 3 -4 tablespoons cold water
• 2 cups water
• 1 (7/8 ounce) package sugar-free vanilla pudding mix
• 1 (1/3 ounce) package sugar-free raspberry gelatin
• 4 cups fresh raspberries

Recipe

• 1 in a food processor, combine the flour, oats and salt. while processing, slowly drizzle in oil.
• 2 gradually add water until a ball forms.
• 3 roll out dough between two sheets of waxed paper.
• 4 remove top sheet of waxed paper; invert dough onto a 9-in. pie plate. remove remaining waxed paper.
• 5 trim, seal and flute edges.
• 6 line unpricked pastry with a double thickness of heavy-duty foil.
• 7 bake at 450° for 8 minutes.
• 8 remove foil; bake 5-7 minutes longer or until golden brown.
• 9 cool on a wire rack.
• 10 in a large saucepan, heat water over medium heat. whisk in pudding mix. cook and stir for 5 minutes or until thickened and bubbly.
• 11 whisk in gelatin until completely dissolved.
• 12 remove from the heat; cool slightly. fold in raspberries. spoon into crust. chill for at least 3 hours or overnight. refrigerate leftovers.