Sour Cream-Raspberry Pie
- Makes: 8 to 10 servings
- Prep 30 mins
- Stand 30 mins
dairy sour cream
fresh or frozen red raspberries, thawed
Baked Pastry Shell (see recipe below)
Whipped cream or whipping dessert topping
- 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.
- 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.
- To serve, dollop with whipped cream. Makes 8 to 10 servings.
Baked Pastry Shell
- 1 1/4
- 4 - 5
- 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.
(Sour Cream-Raspberry Pie)Servings Per Recipe 8, cal. (kcal) 400, sodium (mg) 94, chol. (mg) 82, Fat, total (g) 17, carb. (g) 59