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| 1/3 | cup plus 1 tablespoon shortening |
| 1 | cup Gold Medal® all-purpose flour |
| 1/4 | teaspoon salt |
| 2 | to 3 tablespoons cold water |
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| 2 | tablespoons orange-flavored liqueur or orange juice |
| 1 | teaspoon unflavored gelatin |
| 1 1/2 | cups whipping (heavy) cream |
| 1 | package (6 ounces) white baking bars (white chocolate), chopped |
| 1 | pint (2 cups) fresh raspberries |
| 1/4 | cup currant jelly |
| 1. | Heat oven to 475ºF. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). |
| 2. | Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. |
| 3. | Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with tines of fork or flute if desired. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool completely on wire rack, about 30 minutes. |
| 4. | Meanwhile, place orange liqueur in 2-quart saucepan. Sprinkle gelatin over liqueur; let stand 5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set. |
| 5. | In chilled medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into white chocolate mixture. Spoon mixture into baked crust. Refrigerate about 1 hour or until filling begins to set. Arrange raspberries over filling. Place currant jelly in small microwavable bowl; microwave uncovered on High about 30 seconds or until melted. Brush jelly over raspberries. Refrigerate until serving. |
| Bake pastry 9 to 11 minutes. |
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| Try this pie with other seasonal berries such as blueberries, strawberries or blackberries. |
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| Use Betty Crocker® pie crust mix for the scratch pie crust in this recipe and save time. |
Nutrition Information:
450 ( 280); 31g ( 15g, ncg); 55mg; 115mg; 39g ( 2g, ncg); 4g 10%; 10%; 8%; 4% 1 1/2 ; 1 ; 0 ; 6 2 1/2