Raspberry Cream Pie – Creamy and Delicious
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I love the taste of fresh picked raspberries, still warm from the sun. When I was a little girl, momma always maintained two raspberry patches – one red and one golden – and we spent many hours picking and preserving the luscious little gems. This raspberry cream pie recipe was one of my momma’s favorites, which our family still enjoys. I’ve included a gluten free adaptation, which is shown in the photos.
Raspberry Cream Pie Recipe
Ingredients
- 1 – 9 inch pie crust, unbaked
- 4 cups raspberries, fresh or partially thawed, individually frozen
- 2/3 cup sugar
- 4 tablespoons flour
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1 cup heavy cream
Directions
Gently lay crust into pie plate and crimp edges. I prefer a 9 1/2 inch pyrex pie plate. Place berries over bottom of crust. Combine remaining ingredients in bowl, mixing until blended. Pour over berries. Cover edge of crust during baking (to keep it from browning too much). (A pie crust shield makes this quick and easy, but you can also use foil.) Bake at 400 degrees, 40 to 50 minutes, until center is bubbling and edges are starting to set. Pie sets up as it cools. Keep refrigerated. Lovely served “as is”, with a bit of extra whipped cream on top or if you want to get really crazy, add some vanilla ice cream.
Standard Pastry for One Crust Pie Recipe
Ingredients
- 1 cup all purpose flour, or Cup4Cup gluten free flour blend
- 1/3 cup lard
- 1/2 teaspoon salt
- 1 tablespoon vinegar
- 1 tablespoon cold water
Directions
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Keep ingredients as cold as possible, and do not overwork your dough. This will help keep your crust flaky. Cut together flour and lard with a pastry blender to form pea sized bits. Mix other ingredients in a separate bowl, then cut into flour mix with a fork. Chill before rolling out between two sheets of wax paper or on a pastry cloth. Makes 1 pie crust.
You may also substitute nut, coconut or shortbread crust. See other pie crust recipes.
If you use a gluten free flour blend like Cup4Cup, the pastry will be much more difficult to work with and prone to breaking. Gluten adds elasticity to the dough.
Raspberry Cream Pie Recipe – Gluten Free Option
Ingredients
- 1 – 9 inch pie crust, unbaked – use GF flour or nut or coconut crust
- 4 cups raspberries, fresh or partially thawed, individually frozen
- 2/3 cup sugar
- 4 tablespoons corn starch
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1 cup heavy cream or coconut cream
Directions
Gently lay crust into pie plate and crimp edges. I prefer a 9 1/2 inch pyrex pie plate. Place berries over bottom of crust. Whisk dry ingredients together, then add cream and vanilla and mix until blended. Pour over berries. Cover edge of crust during baking (to keep it from browning too much). (A pie crust shield makes this quick and easy, but you can also use foil.) Bake at 400 degrees, 40 to 50 minutes, until center is bubbling and edges are starting to set. Pie sets up as it cools. Keep refrigerated. Lovely served “as is”, with a bit of extra whipped cream on top or if you want to get really crazy, add some vanilla ice cream.
You may also enjoy:
PrintRaspberry Cream Pie
Ingredients
- 1 – 9 inch pie crust, unbaked
- 4 cups raspberries, fresh or partially thawed, individually frozen
- 2/3 cup sugar
- 4 tablespoons flour
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1 cup heavy cream
Standard Pastry for One Crust Pie Recipe
- 1 cup all purpose flour, or Cup4Cup gluten free flour blend
- 1/3 cup lard
- 1/2 teaspoon salt
- 1 tablespoon vinegar
- 1 tablespoon cold water
Instructions
- Gently lay crust into pie plate and crimp edges. I prefer a 9 1/2 inch pyrex pie plate.
- Place berries over bottom of crust. Combine remaining ingredients in bowl, mixing until blended. Pour over berries. Cover edge of crust during baking (to keep it from browning too much).
- (A pie crust shield makes this quick and easy, but you can also use foil.)
- Bake at 400 degrees, 40 to 50 minutes, until center is bubbling and edges are starting to set. Pie sets up as it cools. Keep refrigerated.
Notes
- Lovely served “as is”, with a bit of extra whipped cream on top or if you want to get really crazy, add some vanilla ice cream.