Pie & Pastry

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

CRUST
Pillsbury® Refrigerated Pie Crust (from 15-ounce package)

FILLING
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
4 cups fresh raspberries
1 tablespoon butter

TOPPING
1 cup whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla

1. Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.

2. Meanwhile, in medium saucepan, combine sugar, cornstarch, salt, and water; mix well. Stir in 2 cups of the raspberries. Bring to a boil. Boil and stir 1 minute. Stir in butter. Cool 30 minutes or untill completely cooled.

3. Stir in remaining 2 cups raspberries. Spoon into cooled baked shell. Refrigerate at least 2 hours before serving.

4. To serve, in medium bowl, combine whipping cream, powdered sugar, and vanilla; beat until stiff peaks form. Top pie or individual servings with whipped cream. Store in refrigerator.

8 servings

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