Raspberry Cream Pie (Briermere Farm Copycat)

A classic raspberry cream pie with a buttery crust, creamy filling, and fresh raspberry topping.

4 servings Available offline

Ingredients

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4 servings

• 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
• 0 as needed ice water
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla paste or pure vanilla extract
• 1 cup heavy cream, cold
• 1 pinch salt
• 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)
• 2.5 teaspoons plain gelatin powder (optional but recommended)

Directions

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Raspberry Cream Pie (Briermere Farm Copycat)

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Ingredients

4 servings

• 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
• 0 as needed ice water
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla paste or pure vanilla extract
• 1 cup heavy cream, cold
• 1 pinch salt
• 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)
• 2.5 teaspoons plain gelatin powder (optional but recommended)

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