raspberry pie with oat crust
From my Mamaw's recipe collection.
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yield
8 serving(s)
prep time
25 Min
cook time
3 Hr
method
Refrigerate/Freeze
Ingredients For raspberry pie with oat crust
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3/4 call-purpose flour
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1/2 cquick-cooking oats
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1/2 tspsalt
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1/4 ccanola oil
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3-4 Tbspcold water
- FOR THE FILLING
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2 cwater
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1 pkg(.8 ounces) sugar-free cook-and-serve vanilla pudding mix
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1 pkg(.3 ounce) sugar-free raspberry gelatin
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4 cfresh raspberries
How To Make raspberry pie with oat crust
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1In 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.
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2Trim 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.
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3In 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.
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