Description
A delightful Raspberry Cream Pie that captures the essence of summer with vibrant flavors of fresh raspberries.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- 2–4 tablespoons ice water
- 2 cups fresh raspberries
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Mix the dry ingredients: In a large bowl, combine the all-purpose flour and a pinch of salt.
- Cut in the butter: Add the chilled, cubed butter and work it into the flour until it resembles coarse crumbs.
- Add ice water: Gradually mix in the ice water until the dough comes together.
- Chill the dough: Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven: Preheat to 375°F (190°C).
- Roll out the dough: On a floured surface, roll out the dough to 1/8 inch thick and place into a 9-inch pie pan.
- Pre-bake the crust: Prick the bottom and bake for about 20 minutes until golden brown.
- Cook the raspberries: In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice and simmer for 5-7 minutes.
- Cool the mixture: Remove from heat and let it cool slightly.
- Make the whipped cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Fill the crust: Pour the raspberry filling into the cooled crust.
- Top with cream: Spoon the whipped cream over the raspberries.
- Chill: Refrigerate for at least 2 hours.
Notes
For variations, consider adding blueberries for a berry medley, or substitute coconut cream for a dairy-free option.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Raspberry Pie, Summer Dessert, Cream Pie, Fresh Berries