Mile High Raspberry Pie Recipes

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add about one-third of the butter; process until incorporated. Pulse in the remaining butter until coarse crumbs form, 5 or 6 pulses. Add the vodka or vinegar, then pour in the ice water, pulsing quickly as you pour. Pinch the dough; it should just hold together. If it's too crumbly, quickly pulse in up to 2 more tablespoons ice water, 1 tablespoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate at least 1 hour or up to overnight.
• On a lightly floured surface, roll out the dough to a 12-inch round. Ease into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang. Fold in the edges and crimp. Refrigerate the crust at least 30 minutes.
• Preheat the oven to 425˚ F. Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake until the edges of the crust are just golden and beginning to pull away from the sides of the pan, about 20 minutes. Remove the parchment and weights and bake until the crust is a deep golden brown all over, about 20 more minutes. Transfer to a rack to cool completely.
• Make the filling: Mash 1 cup of the berries in a small bowl with a large fork. Place the remaining berries in a large bowl and set aside. Whisk together the granulated sugar, cornstarch and salt in a medium saucepan. Whisk in the water until smooth, then stir in the mashed berries. Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thicken, the cornstarch becomes opaque and the sauce turns a deep berry color, 3 to 5 minutes. Remove from the heat and stir in the lemon juice. Strain the liquid through a fine-mesh sieve over the bowl of whole berries; fold the liquid and the berries together with a rubber spatula to evenly coat. Spoon the berry filling into the cooled pie crust in an even layer. Refrigerate until set, at least 1 hour.
• Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Add the sour cream and beat until stiff again, about 2 more minutes. Mound the whipped cream on top of the pie; use the back of a spoon to make swoops and peaks. Slice and serve, or refrigerate for up to 1 day.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Unroll pie crust into pie tin.
• Press almonds into crust.
• Bake crust 10-12 minutes, or until golden. Let cool.
• Whip the cream, set aside or let chill in fridge.
• Mix egg whites, raspberries, lemon juice, almond extract, and sugar in mixer until stiff.
• Fold whipped cream into fluffy, pink, raspberry mixture.
• Pour into cool pie crust.
• Freeze at least 4 hours, on until serving.

Steps:

• Cream butter, salt, and sugar until light and fluffy. Add egg yolk; beat well. Stir in flour and almonds to make a stiff dough. Press into a 9-inch pie pan. Refrigerate 30 minutes, then bake for 10 minutes at 400°, until golden. Filling: Thaw raspberries if frozen. Place raspberries in large bowl of mixer. Add sugar, lemon juice, salt, and egg whites. Beat 15 minutes, or until stiff. Fold in whipped cream and almond extract. Mound in baked pastry shell. Freeze until firm.

Steps:

• CRUST: Mix first 3 ingredients in a 10" pie plate. Add 2 T. milk to 1/2 oil and whip with fork. Pour into flour mixture and mix well, Press evenly over pie plate and up sides of pan with back of spoon or fingers. Bake 12 to 15 min. in preheated 425 degree oven until golden. FILLING: Beat egg whites till fluffy. Add berries, sugar and lemon juice. Beat at high speed for no less than 15 minutes. Whip cream in separate bowl, when completely whipped, fold into berry mixture incorporating it thoroughly. Fold this mix into cooled pie plate and freeze. Serve sliced, still frozen.