Raspberries are one of my favorite fruits ever, and I love it that they come not once, but twice, most years. The bush beside our old administrative office (the Bookery) is loading up once again, and my Mom sent me home a piece of the most fabulous raspberry pie the other day. After snarfing that little guy right down, I emailed her for the recipe, to share with you.
She says of the all-butter crust, "This is a healthier crust I think than with shortening or lard." Heh. Heh. Heh. I love that. A "healthy" all-butter crust. ;)
She also mentions that, "It always tastes better when you pick your own raspberries." Now that's a statement I can get behind!
Maybe I should change the name of this blog to "Stuff My Mom Bakes".
Enjoy this! You can't beat it ... a rich bed of cream cheese topped with a pretty jewelled layer of jellified raspberry goo. And don't forget that all-butter crust. Yum yum yum.
Raspberry Glace Pie
9 or 10" baked pie shell (recipe below)
6 c. fresh raspberries or strawberries
1 c. sugar
3 T. cornstarch
1/2 c. water
3-4 oz. softened cream cheese or neufchatel
Mash enough berries to measure 1 cup. Stir together sugar & cornstarch. Gradually stir in water & crushed berries. Cook over medium heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute.
Beat cream cheese until smooth; spread on bottom of baked pie shell. Till the shell with remaining berries. Pour cooked berry mixture over the top. Chill at least 3 hours or until set.
Butter Pie Crust
1 1/2 c. sifted flour (or 1c. whole wheat flour)
1/2 c. butter
1 T. sugar(optional)
1/4 c. ice water
1 t. lemon juice
Cut the butter into flour using knives or pastry blender. Add sugar if desired. With a fork, stir in the water & lemon juice 1 tablespoon at a time. When a ball forms stop adding water. Flatten, wrap in waxed paper, & refrigerate for 30 min. (You may need a bit more water if using whole wheat flour.)
Roll out the pastry on a floured suface to a 12-inch circle, fold in half, & fit in pie plate. Flute edges & refrigerate till ready to use. To bake an unfilled pie shell, prick the bottom & sides of pastry with a fork & bake in 450degree ofve for 20 minutes.