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 eggCombine 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.)
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 wineWhip 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.
(This is also going to our hospitality room this week!)
Comments & Replies
20 responses to “Raspberry n’ Wine Cream Pie”
I am ready to go to the hospitality room this week! Any combo of berries and cream, gets a big thumbs up from me. I really do like the wine and raspberry mix-yum! I hope that you are making a lot of this, for the crowd may have seconds. Delicious post!
Thanks, Tina. We love raspberries.
Oh, lucky you with mom’s pie crust in your freezer!!! Fabulous pie…love the cream cheese base and your wined up berries on top!
PS…are there extra raspberries listed in your ingredients? Thanks for clarifying 🙂
Nope, just the two cups.
Raspberry and Wine… what a winning combination! Just the sound of if has me smiling ear to ear… wonderful looking pie Eliot!
Thanks for the comment and the smile!
How wonderful to be able to have your mom visit and do such fun things like leaving pie crust in your freezer! My mom was the “bread queen” – when she used to come to visit my freezer would be stocked with delicious homemade bread – yum!
My mom has been known to stick some mighty fine bread in the freezer too.
Haha! The lard call made me laugh. Moms….God bless them!
You gotta’ keep your sense of humor some times when dealing with moms! 🙂
Thanks! Ya’ gotta’ keep your sense of humor some times when dealing with moms!
Lovely crust recipe, and that pie is a gorgeous addition to the hospitality room-I bet yours is the best one!
We are working our butts off. A lot of people are chipping in to make it a good one!
This looks so addicting, I love fruit desserts and I am definitely more of a pie/tart person than chocolate cake. Good work!
Thanks for all the comments. This is a super easy pie recipe. And, I would love to mail each and every one of you a big piece. (Rhonda, I will swap out with you for some Montana Wheat flour!)
SUPER IMPORTANT NOTE HERE TO EVERYONE: I didn’t have any red wine opened last night when I made another one of these pies. I substituted in riesling. It was even better. I am changing my recipe!
Mmmm….red wine in a pie? Yes, please! 🙂
Awww, be still my heart, Montana Wheat 🙂 I’m with Jenny, I’m more of a pie/tart person also, and I adore raspberries (they aren’t too sweet). Plus cheese and wine all in one pie! This pie must of been custom made for me…can you mail one?
what a beautiful post and amzing combo two favories for me!moms crust is fabulous and that filling is making my mouth water
Thanks for commenting. Mom is a great cook!