A creamy cheesecake-type filling that transforms into a truly light and creamy pie showcasing the flavor of those beautiful fresh off-the-vine raspberries.
Author: Portlandia Pie Lady
Ingredients
Filling
2/3cupsugar
4ouncescream cheese (room temperature)
1/2cupsour cream
1large egg
3tablespoonscornstarch or Clearjel
1teaspoon vanilla
1 teaspoon lemon juice
1/4teaspoonsalt
2-1/2cupsfresh raspberries, or blueberries, blackberries, etc. Note: if using frozen berries, thaw first and discard liquid.
Topping
6tablespoonsbutter (room temperature)
1/2cupflour (or gluten free flour mix)
1/4cupsugar
Grandma's Pie Crust (Single Crust) w/butter
1cupflour (or gluten free flour mix)(see instructions in notes below)
1/2cupcold butter, cut into small pieces (if using shortening or softened butter see notes below).
1/2teaspoonsalt
1 tablespoonsugar
1/8teaspoon baking powder
1/4 cup cold water
Instructions
Preheat Oven to 350 degrees F.
Pie Crust: Pre-baked (blind bake)
Cut in butter with all dry ingredients until crumbly.Add water all at once and mix just until forms a ball (do not kneed or over mix).
Roll out dough on heavily floured counter top about 1 to 1-1/2 inches wider than pie plate, roll up on to rolling pin and unroll onto pie plate (dough is usually too soft to pick up by hand).
Trim edges and crimp border. Poke entire surface of bottom of pie crust with a fork.
Line with foil and fill with dry beans or rice; about 2 to 3 cups (I keep mine year after year, let them cool completely after baking, and store in container).
Bake at 350 for 15-20 minutes, remove beans/rice and foil. Return to oven for 5 to 6 minutes. Remove from oven, set aside. There is no need to cool the crust as you will be baking the filling.
Topping
With a fork, cut in/mix butter, flour, and sugar until crumbly, set aside.
Raspberry Cream Filling
In a mixing bowl, cream together cream cheese & sour cream with hand mixer.
Continuing with the mixer beat in sugar, egg, cornstarch, vanilla, lemon juice, and salt until combined.
Fold in berries. Pour into prepared pre-baked pie crust. Bake in oven for 30-35 minutes.
Remove pie from oven, it should "wobble" in the middle like set jello.
Sprinkle topping over pie and bake for an additional 15 minutes.Cool pie and store in the refrigerator. Garnish with additional berries.
Notes
Gluten Free Crust Instructions:Use my gluten free flour mix at a one to one substitution. https://portlandiapielady.com/gluten-free-pie-crust/Use butter instead of shortening. Make the pie dough the same as above, but roll it out onto a GF floured parchment or wax paper, invert onto pie plate and peel off paper. If it tears, it will simply push back together. Topping: Simply use the GF flour mix in place of all purpose flour