Raspberry Pie with Oat Crust

Raspberry Pie with Oat Crust

Photo by Aubrey F.

  • Prep Time


  • Total Time


  • Servings



  • Ingredients

  • ¾ cup all-purpose flour

  • ½ cup quick-cooking oats

  • ½ teaspoon salt

  • ¼ cup canola oil

  • 3 to 4 tablespoons cold water


  • 2 cups water

  • 1 package (.8 ounces) sugar-free cook-and-serve vanilla pudding mix

  • 1 package (.3 ounce) sugar-free raspberry gelatin

  • 4 cups fresh raspberries


Directions In 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 onto a 9-in. pie plate. Remove remaining waxed paper. Trim, seal 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. In 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. Refrigerate leftovers.


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