1 1/4 c. all-purpose flour
3 tbsp. confectioners sugar
1/2 c. cold butter

Filling:

1 c. sugar
3 tbsp. plus 2 tsp. cornstarch
1 1/2 c. cold water
3 tbsp. corn syrup
1/4 c. strawberry gelatin powder
1/2 tsp. vanilla extract
1 qt. fresh raspberries

In a bowl, combine flour and confectioners sugar; cut in butter until crumbly. Press onto the bottom and up the sides of an ungreased 9-inch pie plate.

Bake at 350°F for 18 to 22 minutes or until edges are golden brown. Cool on a wire rack.

In a saucepan, combine sugar and cornstarch. Stir in water until smooth; stir in corn syrup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and vanilla until gelatin is dissolved. Cool to room temperature, about 30 minutes.

Add the raspberries; gently stir to coat. Spoon into crust. Refrigerate until set, about 3 hours.

Yield: 6 to 8 servings.