Recipe: Small Fry Fruit Pie (using Jell-O, Bisquick recipe, 1970's)

SMALL FRY FRUIT PIE

"Crisp and cookie-like crust with a child's favorite filling - good ole' gelatin, sparked with multicolored mixed fruit. And twice as good if a child gets to pat out the dough."

FOR THE 9-INCH SHORT PIE SHELL:
1 cup Bisquick baking mix
1/4 cup butter or margarine, softened
3 tbsp boiling water

FOR THE FILLING:
1 cup boiling water
1 (3 oz) pkg fruit-flavored gelatin
1 (16 oz) pkg frozen mixed fruit*
Whipped topping (for serving)

TO PREPARE THE CRUST:
Heat oven to 450 degrees F.

Combine (dry) baking mix and butter in small bowl. Add 3 tablespoons boiling water; stir vigorously until dough forms a ball and cleans the bowl. (Dough will be puffy and soft.) Pat dough with floured hands into 9-inch pie pan, bringing up dough to edge of pan. If you like, flute edge.

Bake 8 to 10 minutes. Cool.

TO MAKE THE FILLING:
Pour 1 cup boiling water over (dry) gelatin in bowl, stirring until gelatin is dissolved. Add frozen fruit. As fruit thaws, break apart with fork. When mixture mounds slightly when dropped from a spoon, pour into pie shell. Chill at least 4 hours or until set.

If you like, garnish with whipped topping.

VARIATIONS:
Instead of mixed fruit, use 1 package (16 ounces) frozen strawberries or 2 packages (10 ounces each) frozen raspberries.

Makes 1 (9-inch) pie
Source: Vintage recipe booklet: Two in the Kitchen, Betty Crocker's Bisquick Cookbook, Supplement One, 1972