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

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