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Raspberry Pie With Oat Crust Recipe

Award-winning Raspberry Pie recipe from Taste of Home! This light and delightful pie features a homemade oat crust and a luscious raspberry filling. Submitted by Ginny Arandas of Greensburg, Pennsylvania, this recipe is guaranteed to impress. Plan ahead – it needs at least 3 hours chilling time to set perfectly.

Prep Time 45 mins
Cook Time 35 mins
Calories 167.1 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Raspberry Pie With Oat Crust 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Pie With Oat Crust

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How to Make Raspberry Pie With Oat Crust

  1. Preheat oven to 450°F (232°C).
  2. In a food processor, combine 1 ½ cups all-purpose flour, ½ cup rolled oats, and ½ teaspoon salt.
  3. With the food processor running, slowly drizzle in ¼ cup vegetable oil.
  4. Gradually add 6-8 tablespoons ice water, pulsing until a dough ball forms. Do not overmix.
  5. Turn dough out onto a lightly floured surface and form into a disc. Wrap in plastic wrap and chill for at least 30 minutes.
  6. On a lightly floured surface, roll out the chilled dough between two sheets of parchment paper to a 12-inch circle.
  7. Carefully transfer the dough to a 9-inch pie plate. Remove top sheet of parchment paper.
  8. Trim and crimp the edges of the crust.
  9. Line the unpricked pastry with a double thickness of heavy-duty aluminum foil.
  10. Bake for 8 minutes.
  11. Remove the foil and bake for an additional 5-7 minutes, or until the crust is golden brown.
  12. Cool completely on a wire rack.
  13. While the crust bakes, prepare the filling: In a medium saucepan, whisk together 2 cups water and 1 (3.4 ounce) package instant vanilla pudding mix.
  14. Cook over medium heat, stirring constantly, for 2 minutes, or until thickened and bubbly.
  15. Remove from heat and stir in 1 (1 ounce) package unflavored gelatin.
  16. Stir until gelatin is completely dissolved.
  17. Let cool slightly.
  18. Gently fold in 4 cups fresh raspberries.
  19. Pour the raspberry filling into the cooled crust.
  20. Refrigerate for at least 3 hours, or preferably overnight, to allow the filling to set completely.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

20g

Fat

2g

Carbs

7g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Pies And Tarts Desserts Fruit American Diabetic Dinner Party Kid Friendly Summer Pies Grains Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Healthy 2 Low In Something Berries Raspberries Pasta Rice And Grains Presentation Served Cold