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Oven 350 F |
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6 Tbsp butter ½ cup oatmeal, quick cooking ¾ cup whole wheat flour ¼ cup flax meal 2 Tbsp powdered sugar ½ tsp salt |
Crumbly crust pie shell: Soften the butter in the microwave for 10 seconds or so, but don’t let it melt. Mix ingredients with a pastry cutter until crumbly and consistency of cornmeal. Pour into a 9” pie pan, distributing evenly over the bottom. With floured hands, start in the middle and press the mixture into the bottom of the pan and up the sides as evenly as possible. Bake 10-12 minutes at 350 F until lightly golden. Cool completely. |
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1 cup water 1 cup sugar 2 Tbsp cornstarch |
Measure water, sugar and cornstarch into a heavy saucepan. Cook over medium high, stirring constantly with a wire whip until thick and translucent. |
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4 Tbsp raspberry Jello |
Add Jello powder and stir until completely dissolved. Remove from heat and cool for 10 minutes. Spoon a thin layer over the bottom of the pie crust. |
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1 pint fresh raspberries 1 pint fresh blackberries 1 pint fresh blueberries |
Wash berries and drain well on paper towels. Place berries in the cool crust; pour the jello mixture over top. Refrigerate 4 hours uncovered until set. Cover and store in refrigerator until serving. |
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Whipped cream |
Serve with whipped cream. |
This is an adaptation of Gramma