White Chocolate Mousse Raspberry Pie

Ingredients

• 0.3 cup shortening 
• 1 cup flour all-purpose
• 0.3 teaspoon salt 
• 2 tablespoons water cold
• 2 tablespoons orange juice orange-flavored
• 1 teaspoon gelatin powder unflavored
• 1.5 cups whipping cream (heavy)
• 6 ounces chocolate white chopped ( chocolate)
• 2 cups raspberries fresh
• 0.3 cup currant jelly 

Equipment

• bowl
• sauce pan
• oven
• wire rack
• blender
• hand mixer
• microwave
• rolling pin

Directions

1. Heat oven to 475°F. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
2. 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).
3. Gather pastry into a ball. Shape into flattened round on lightly floured surface.
4. 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.
5. 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.
6. Bake 8 to 10 minutes or until light brown. Cool completely on wire rack, about 30 minutes.
7. Meanwhile, place orange liqueur in 2-quart saucepan.
8. 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.
9. Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set.
10. 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.
11. Place currant jelly in small microwavable bowl; microwave uncovered on High about 30 seconds or until melted.
12. Brush jelly over raspberries. Refrigerate until serving.