Raspberry royal pie crust
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | All-purpose flour |
| ½ | cup | Pecans -- finely chopped |
| ½ | cup | Butter or margarine -- |
| Softened | ||
| ¼ | cup | Confectioners' sugar |
| ½ | teaspoon | Vanilla extract |
| ⅛ | teaspoon | Salt |
| FILLING: | ||
| 2 | packs | Frozen raspberries -- 10 |
| ounce | Each thawe | |
| ⅓ | cup | Sugar |
| ¼ | cup | Cornstarch |
| ⅓ | cup | Water |
| Whipped cream | ||
Directions
In a mixing bowl, beat all of the crust ingredients until well mixed.
Refrigerate for 30 minutes. Pat into an ungreased 9-in. pie pan. Bake at 400 deg. for 10-12 minutes or until golden brown. Cool. Drain the raspberries, reserving syrup; set aside. Combine the sugar and cornstarch in a saucepan; add water and raspberry syrup. Simmer until thick, stirring constantly. Remove from the heat and fold in berries.
Pour into the crust. Chill lor 2 hours or until firm. Garnish with whipped cream. Yield. 6-8 servings Recipe By : Taste of Home