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RASPBERRY PIE
In a food processor combine the flour and butter until the mixture resembles breadcrumbs. Add the remaining ingredients and when the mixture forms a ball, form a disk, wrap it in plastic and refrigerate for 1 hour. Preheat the oven to 400F. Roll out the pie crust to a 1/4 inch thick and line a 10-inch pie pan or 8 4-inch tartlet pans. Prick the base with a fork. Pre-bake for 20 minutes. Cool on a rack. Brush the jelly over the base of the crust. Arrange the raspberries on top in neat rows. Sprinkle heavily with confectioner╒s sugar. Serve with crÅme fraöche.
