You can find the recipe here.
For the crust all you need is 1 1/4 cup flour, 3 tablespoons powdered sugar, and 1/2 cup cold butter.
Mix the butter in until crumbly and press into the bottom and up the sides of a 9 inch pie pan. Bake for 350 degrees Fahrenheit for 18-22 minutes or until browned.
The crust compliments the pie well. It has a slightly sweet and buttery taste. But it was a mess to try and get into the pan and I found it hard to get out of the pan too. The next time I make it I will just make my own pie crust that you roll out. You can find the recipe on my blog on mulberry pie. I liked the taste of the crust above but just found it hard to work with.
Let the crust cool and make the filling.
You need 1 cup sugar, 3 tablespoons plus 2 teaspoons of cornstarch, 1 1/2 cups cold water, 3 tablespoons of corn syrup. Mix together and bring to a boil. Boil and stir for 2 minutes until thickened. Take off heat and add 1/4 cup strawberry gelatin powder and 1/2 teaspoon of vanilla. Let cool for 30 minutes.
Wash and drain your red raspberries. I normally put mine in a bowl after I pick them and cover them with water. This forces any of the bugs or little worms out of the raspberries. I then drain them well.