Raspberry Cream Pie

• total tid: 1 hour 12 minutes

Ingredienser

For the Crust:

6 Tbsp unsalted butter, cold, cut into small cubes

4 tablespoons (1/4 cup) vegetable shortening (crisco)

1/4 cup granulated sugar

1/2 tsp fine table salt

1 large egg yolk

1 tsp pure vanilla extract

1 1/2 cup all purpose flour, spooned and leveled, plus more for dusting

ice water, as needed

For the Cream Filling:

8 oz cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla paste or pure vanilla extract

1 cup heavy cream, cold

Pinch of salt

For the Raspberry Topping:

24 oz fresh raspberries (divided: 2 cups for cooking, 1 cup to fold in whole at the end)

3/4 cup sugar

1  tbsp lemon juice

2 tbsp cornstarch + 2 tbsp cold water (for slurry)

2 ½ teaspoons plain gelatin powder (optional but I recommend it)

Fremgangsmåte

Make the Pie Crust:

In a large bowl, mix 1 1/2 cups flour, 1/4 cup sugar, and 1/2 tsp salt.

Use a pastry cutter or your hands to cut the butter into the flour until it’s coarse crumbs then add in the shortening and cut it in until the fat is all about half the size of a pea.

Add the egg yolk and 1 tsp vanilla extract. Stir to combine. Gradually add 2–4 tbsp ice water, starting with 2 tablespoons, until the dough begins to come together. Add more water, 1 tablespoon at a time, if needed. You want it to just come together and not be overly moist. Turn the dough out onto a lightly floured surface and gently knead a couple of times to bring it together. Shape it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C) convection or 400F bake setting.

Once the dough has chilled, roll it out on a lightly floured surface to about 1/8 inch thick. Gently transfer the dough to a 9-inch pie dish (I used ceramic). Trim the excess dough around the edges and crimp or flute the edges or use a fork to press the edges down and make a design as I did. Place the crust in the freezer for about 10 minutes to help it hold its shape while baking.

Line the crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake on the middle rack of the oven for 15-20 minutes, then remove the weights and paper and bake for another 5-8 minutes until golden brown. If the edges start to get too brown before the center is fully cooked then cover the edges with foil.  Let the crust cool completely. While it cools make the raspberry layer.

Raspberry Topping Layer-

In a saucepan, combine 2 cups raspberries, 3/4 cup sugar, and 1.5 tbsp lemon juice. Cook over medium heat, stirring frequently until the raspberries break down and the mixture starts to bubble, about 5-7 minutes .In a small bowl, mix 2 tbsp cornstarch with 2 tbsp cold water to create a slurry. Add the slurry to the raspberry mixture while stirring constantly. Continue to cook until the filling thickens, about 2-3 minutes.

If using, sprinkle 2.5 tsp plain gelatin powder over 2 1/2 teaspoons boiling or very hot water to dissolve. Stir the gelatin into the raspberry mixture until fully dissolved and smooth. Remove from heat and gently fold in the remaining 1 cup whole raspberries (for texture and freshness). Cover with plastic wrap and Let the raspberry mixture cool completely in the fridge.

Cream Filling-

In a mixing bowl, beat 8 oz softened cream cheese with 1/4 cup sugar and 1 tsp vanilla extract (or vanilla paste) until smooth and creamy.

In a separate bowl, whip the 1 cup heavy cream with 1/4 cup of sugar and a pinch of salt until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and well-combined.

Assemble the Pie!

Carefully spread the cream cheese filling into the pie crust evenly with a spatula.

Top the cream layer with the raspberry topping but note I did not use all of it.