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Sour Cream-Raspberry Pie

Sour Cream-Raspberry Pie

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  • Makes: 8 to 10 servings
  • Prep 30 mins
  • Stand 30 mins

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Ingredients

  • 1 3/4 cups dairy sour cream
  • 3 egg yolks
  • 1 1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 1 3 - ounce package raspberry-flavored gelatin
  • 4 cups fresh or frozen red raspberries, thawed
  • 1 recipe Baked Pastry Shell (see recipe below)
  • Whipped cream or whipping dessert topping

Directions

  1. For filling, in a large, heavy saucepan, stir together sour cream and egg yolks. Stir in sugar and flour. Cook and stir over medium heat just until the mixture bubbles.
  2. Remove from the heat. Add raspberry-flavored gelatin and stir until gelatin is dissolved. Let stand about 30 minutes to cool slightly. Carefully stir in raspberries. Pour into Baked Pastry Shell. Cover loosely; chill in the refrigerator for at least 4 hours.
  3. To serve, dollop with whipped cream. Makes 8 to 10 servings.

Baked Pastry Shell

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 - 5 tablespoons cold water

Directions

  1. In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are peasize. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Cool on a wire rack.

Nutrition Facts

(Sour Cream-Raspberry Pie)

Servings Per Recipe 8, cal. (kcal) 400, sodium (mg) 94, chol. (mg) 82, Fat, total (g) 17, carb. (g) 59

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