Raspberry Cream Pie (Briermere Farms Copycat)

Raspberry Cream Pie Recipe (Briarmere Farms Copycat) piece on plate.

Raspberry Cream Pie (Briermere Farms Copycat)

A thick layer of raspberry jam nestled into a cloud of cream filling, all wrapped in a perfectly flaky, buttery blind-baked pie crust with a flavor reminiscent of scones with clotted cream and jam.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 45

Servings

Calories 630kcal

Author Kylie Mazon-Chambers

Equipment

9" Pie Plate
Pie weights

Ingredients

For the butter pie crust:

2 cups all-purpose flour, plus additional, as needed for rolling out
1 tablespoon granulated sugar
½ teaspoon kosher salt
12 tablespoons unsalted butter, cut into ½” pieces, chilled, divided
⅓ cup ice water

For the raspberry jam topping:

4 cups fresh raspberries, divided (about 1 pound)
1 cup granulated sugar
1 tablespoon freshly squeezed lemon juice
2 tablespoons cornstarch

For the cream filling:

1½ cups heavy cream, chilled
¼ cup granulated sugar
8 ounces mascarpone cheese, softened at room temperature

US Customary - Metric

Instructions

For the butter pie crust:

Add the flour, sugar, and salt to a food processor fitted with a blade attachment. Pulse to combine, then add half of the butter and pulse until the butter is about the size of a pea.
Add the ice water and the remaining butter and pulse to combine until a tacky dough forms.
Turn the dough out onto a clean, lightly floured surface and gather it with your hands. Form the dough into a disk and wrap in plastic wrap, and refrigerate for 30 minutes.
Unwrap the pie dough and lay it on a lightly floured clean work surface. Roll out the dough to 12” (30cm) and about ¼” (2.5mm) thick. Lay it on a 9” (23cm) pie plate and press into the edges, folding any of the overhanging dough under. Crimp the edges with your thumb and mark the bottom with a fork to let air escape. Top with a piece of parchment paper and fill with pie weights or beans. Freeze the dough with the weights for 15 minutes.
Heat oven to 425ºF (220ºC). Bake until the crust is golden brown, about 15 to 18 minutes, then remove the pie weights, lower the heat to 375ºF (190ºC), and bake for an additional 5 to 10 minutes until golden brown all over for a blind-baked pie crust.
Let cool completely before adding filling.

For the raspberry jam topping:

Add the raspberries, sugar, and lemon juice to a saucepan and let sit for 30 minutes to macerate the berries.
Boil for 30 minutes until thickened. Whisk together the cornstarch with 2 tablespoons of cold water, then add to the jam and continue simmering for an additional 5 minutes, until thickened.
Remove to a bowl and let cool completely to the touch.

For the cream filling:

Add the heavy cream and half the sugar to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Increase the mixer speed to medium-high and beat until the cream forms stiff peaks, about 2 minutes.
Use a spatula to fold in the mascarpone mixture until light and airy.

For assembly:

Add the cream filling to the pie crust, spreading evenly with a spatula. Top with the raspberry jam spread in an even layer. Refrigerate until ready to serve. The pie can be refrigerated for up to 4 days.

Notes

To store leftovers cover the pie loosely with plastic wrap and store it in the refrigerator. The pie can be stored for up to 2 days, but is best the day it's assembled. After 2 days, the crust may begin to soften.

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