Raspberry Pie

2  cups		flour
1  teaspoon		salt
5		ice waters
1  cup		sugar
1  cup		water
3  tablespoons		corn starch
1		Jello raspberry
6  cups		Red Raspberries - Frozen
2/3  cup		Crisco Butter Flavor Vegetable Shortening
2  tablespoons		Crisco Vegetable Shortening

Tip: Click on the ingredient links to learn the nutritional information for all the Raspberry Pie ingredients. The serving size for any ingredient in Raspberry Pie may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Crust:
Mix shortening into flour and salt until mixture is like small pea shaped.
Add ice water 1 tablespoon at a time until dough forms and sticks together. DO NOT put in too much water!
On a floured board roll out to fit a 9 inch pie pan.
Put dough in pie pan and roll edges.
Prick with a fork so that the dough will not bubble.
Bake for 8 10 mins in a 475 degree oven until golden brown.
Remove from oven and set aside.

Filling:
Mix sugar and water into medium saucepan.
Cook, while stirring, until thick and clear.
Add jello to mixture.
Pour over raspberries covering them all.
Turn raspberries into pie pan and refrigerate until set.