Raspberry Cream Pie

If you’ve been lucky enough to have a slice of the famous Brieremere Farms pie, you know it is truly heaven. This copycat recipe is the closest you can get! Perfect for summer gatherings.

By @chefdaniellesepsy

Original recipe source

Cook time: 120 minutes

Servings: 8

Ingredients

• 1.5 cup all-purpose flour
• 0.25 cup granulated sugar
• 0.5 tsp fine table salt
• 6 Tbsp unsalted butter
• 0.25 cup vegetable shortening
• 1 large egg yolk
• 1 tsp pure vanilla extract
• 2 Tbsp ice water
• 8 oz cream cheese
• 0.5 cup granulated sugar
• 1 tsp vanilla paste
• 1 cup heavy cream
• 0.0625 tsp salt
• 2 cups fresh raspberries
• 0.75 cup granulated sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• 2 tbsp cold water
• 2.5 tsp plain gelatin powder
• 1 cup fresh raspberries

Instructions

1. In a large bowl, mix 1 1/2 cups flour, 1/4 cup sugar, and 1/2 tsp salt.
2. Using a pastry cutter or hands, cut 6 Tbsp cold, cubed unsalted butter into the flour mixture until it resembles coarse crumbs.
3. Add 1/4 cup vegetable shortening to the mixture, cutting it in until the fat reaches half the size of a pea.
4. Add 1 large egg yolk and 1 tsp pure vanilla extract to the flour mixture. Stir to combine.
5. Gradually add 2–4 Tbsp ice water into the flour mixture, starting with 2 tablespoons, until the dough just comes together.
6. Turn the dough out onto a lightly floured surface. Gently knead a couple of times to bring it together, forming a disk.
7. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
8. Preheat the oven to 375°F (190°C) convection or 400°F bake setting.
9. Roll out the dough on a lightly floured surface to fit a 9-inch pie plate. Gently lift and fit the dough into the plate, trimming excess.
10. Bake the crust blind with parchment and pie weights for 15 minutes. Remove weights and parchment and bake for an additional 10 minutes until golden.
11. Let the crust cool completely on a wire rack.
12. To make the cream filling, beat 8 oz softened cream cheese with 1/2 cup granulated sugar and 1 tsp vanilla paste until smooth.
13. In a separate bowl, whip 1 cup of cold heavy cream and a pinch of salt until soft peaks form. Fold into the cream cheese mixture.
14. Spread the cream mixture evenly into the cooled pie crust and refrigerate while preparing the raspberry topping.
15. For the raspberry topping, cook 2 cups of raspberries with 3/4 cup sugar and 1 Tbsp lemon juice in a saucepan over medium heat until the berries break down.
16. Create a slurry by mixing 2 Tbsp cornstarch with 2 Tbsp cold water, then stir into the raspberry mixture.
17. Optional: If desired, dissolve 2.5 tsp plain gelatin powder into the raspberry mixture for additional setting.
18. Simmer the raspberry mixture, stirring constantly, until thickened. Remove from heat and allow to cool slightly.
19. Gently fold in the remaining 1 cup of fresh raspberries to the cooled mixture.
20. Spread the raspberry topping evenly over the cream filling in the pie crust. Chill the pie for at least 2 hours before serving.