• Prep Time 30 minutes
  • Baking Time 65-70 minutes
  • Freezing not recommended
  • Makes 16 servings
  • Raspberry Buttermilk Pie
    Raspberry Buttermilk Pie

Ready.
Set.
Make.

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Ingredients

  • Pastry:
  • 2 cups Robin Hood®Original All Purpose Flour
  • ¾ tsp salt
  • 1 cup All Vegetable Shortening (1 stick)
  • 1 egg
  • 2 tbsp water, cold
  • 1 tbsp white vinegar
  • 1 egg white
  • 3 cups fresh raspberries
  • Filling:
  • 1¾ cups buttermilk
  • 3 eggs
  • ¼ cup butter, melted
  • 1 tbsp lemon juice
  • 1 ½ tsp vanilla extract
  • 1 cup Sugar In The Raw® Natural Turbinado Sugar plus 2 tbsp (30 mL), divided
  • 2 tsp cornstarch
  • ½ tsp salt

Serving Size: 16 servings

Next

Directions

Serving Size: 16 servings

  • Pastry: Preheat oven to 425°F (220°C).
  • Combine flour and salt in mixing bowl. Cut shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs.
  • Beat egg, water and vinegar together to blend. Pour all the liquid over the flour mixture. Stir with fork until mixture is moistened. Shape into a ball. Flatten into a circle and place on floured surface. Roll into 10” x 15” rectangle (25 cm x 37.5 cm).
  • Place in bottom and up the sides of 10” x 15” (25 cm x 37.5 cm) jelly roll pan. Prick with fork. Line with parchment paper and fill with pie weights.
  • Bake in preheated oven 15-20 minutes or until dry. Remove pie weights and parchment paper. Brush with egg white and continue baking 8-10 minutes or until lightly golden. Remove from oven and reduce oven temperature to 350°F (180°C). Sprinkle with raspberries
  • Filling: Whisk first 5 ingredients together. In separate bowl, combine sugar, cornstarch and salt. Whisk into buttermilk mixture. Pour into prepared crust. Sprinkle with remaining sugar.
  • Bake 35 to 40 minutes or until edges are set and the centre of the custard is set, but still jiggly. Remove to cooling rack. Chill and serve.
Finish

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