Fill a baked pie crust with desired amount of raspberries.
~~~I have to make this note here at the beginning of the recipe. ~~~
If you are using disposable 9″ pie plates, they are more shallow and you will maybe use 2 baked crusts. HOWEVER, I use my nice glass pie plates that are deeper and this recipe is for one of these pies with a little extra but not much. Enough extra for the children to lick off of spoons. Or for me to pour over a custard cup full of raspberries for myself since I do not eat the flour crust!
OK! So take your prepared pie shell however you decide to do this. Fill it with fresh raspberries (I never use frozen berries for this recipe!)
- Combine in a pot:
- 1 1/2 c. sugar
- 1/2 c. corn starch
- 2 c. water
- 2 T. lemon juice
- Bring to barely a boil, stirring constantly. Add:
- 1/2 c. crushed raspberries
- Boil until thickened.
- Remove from heat. Stir in:
- 3 oz. package Raspberry Jello
- Pour over prepare pie shells of raspberries. Refrigerate quickly. Serve after several hours when it is firm.
Additional notes:
The thickness should look something like:
Betsy's Baking Blog 