Raspberry Cream Pie


Units Scale
  • 19 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


  1. Gently lay crust into pie plate and crimp edges. I prefer a 9 1/2 inch pyrex pie plate.
  2. 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).
  3. (A pie crust shield makes this quick and easy, but you can also use foil.)
  4. 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.