From the Kitchen of Sue Anderson
SHORTBREAD PIE CRUST
1 cup butter
2 cups flour
1/2 cup confectioners sugar [I like to use brown sugar about 1/4 cp]
1/4 tsp. baking powder
Preheat oven to 350.
In large bowl cream butter and sugar until light and fluffy. Stir together folr and baking powder, blend into butter mixture.
Pat into a 9" pie pan [when I make it I get 2 or 3 pie crusts - depends on size of pie pan. I do not like the crusts real thick.]
Bake for 12 to 15 minutes or until edges are lightly brown.
RASPBERRY PIE - makes 2 pies
2 T. cornstarch 1 cup water
3/4 cup sugar 3 T. raspberry jello
2 T. corn syrup 3 drops red food cloring
3 cups fresh raspberries
2 - 9" pie shells [baked]
6-8 oz. raspberry yogurt
1 small package instant vanilla pudding
scant 1 cup milk
8 oz cool whip
Combine cornstarch, water and sugar in sauce pan over low heat stirring constantly until thick and clear.
Remove from heat and add corn syrup, jello and food coloring. Cool slightly. Lightly fold in raspberries and
pour into baked pie shells. Chill.
Add milk to pudding and blend on low until smooth. Add yogurt. Fold in cool whip. Cover pies and chill.