Raspberry n’ Wine Cream Pie

When mom was here during the week of Thanksgiving, she had a couple of days to herself while we had to work.


She got bored;  I started getting phone calls at work:


“Where’s the cornstarch?”


“Where do you keep your powdered sugar.”


“Do you have any lard?”


Yes, only my mother would ask for lard.


Why?   So she could make her famous pie crusts.   (She did, however, have to settle for Crisco.)


She put a new twist on her pie crusts this year—she used a whole wheat flour that she brought with her.   It is milled so fine it is like pastry flour.   Her pie crusts were awesome this year at Thanksgiving.   And, she was so bored at my house during our work week, she made a few extra crusts to put in the freezer.    Here is that great recipe:

Healthy Pie Crust
From Montana Wheat
(and mom)

Makes 2 double crusts.

2 C. white flour
2 C. whole wheat flour
1 T. salt
2 C. soft butter
½ C. cold water
2 t. white vinegar
1 egg

Combine all dry ingredients, cut in butter. Mix together all liquids and add to the dry mixture.

Notes from Mom:  “I sometimes get three crusts out of this.  I use Bronze Chief Whole Wheat flour which is from Montana Wheat, a family farm.”

Notes from me:   Bronze Chief flour was so finely milled I would recommend using a whole wheat pastry flour if you can’t find this brand.  (I can’t find it here.)

Today I decided to thaw one out, bake it and fill it full of some of the plethora of raspberries I have in the freezer (from Bittell Farms).

Part of our nineteen pounds of raspberries.

Raspberry n’ Wine Cream Pie

9 inch pie crust (Made by mom!), pre-baked
8 oz. 1/3 less fat cream cheese
1 c. whipping cream
1/2 c. powdered sugar
1/2 c. sugar
1 1/2 T.   cornstarch
2 c. frozen raspberries
1/4 c. red wine

Whip together cream cheese, whipping cream and powdered sugar until it is has increased in volume and is “spreadable;”  spread on bottom of pie crust.   Cover and refrigerate.

In a small mixing bowl,  whisk together sugar and cornstarch.   Set aside.

In small saucepan, cook  raspberries with wine until thawed.   Crush slightly as they cook.  Add sugar/cornstarch mixture and stir until thickened.  Let cool, then pour on top of cream cheese mixture. Chill pie for 1 to 2 hours.

I based this recipe on one from Cooks.com for Raspberry Delight.   I tried to cut some of the sugar and fat, but of course I left in that whipping cream (and added some wine to the berries!)


(This is also going to our hospitality room this week!)

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