Desserts - Raspberry Pie with Shortbread Crust recipes

Author: Stephen Sharkey  

From turnovers to pumpkin pies to Pop-Tarts, there are pie crust desserts for everyone! There was this little Scottish bakery that had the best raspberry pie with shortbread crust, it was just so buttery and flakey.

10 Easy Pie Crust Dessert Collection

From turnovers to pumpkin pies to Pop-Tarts, there are pie crust desserts for everyone! Use up your extra pie crust with one of these scrumptious, easy treats.
Provided by: insanelygood
Yields: 0 servings
Number of ingredients: 10

Ingredients:

• Cinnamon Sugar Pie Crust Cookies
• Apple Cinnamon Turnovers
• Caramel Apple Empanadas
• Pie Crust Cinnamon Rolls
• Pumpkin Pie
• Peanutty Pie Crust Clusters
• Salted Caramel Pie
• Pop-Tarts
• Cherry Pie
• Coconut Macaroon Pie

How to cook:

1. Select your favorite recipe.
2. Organize all the required ingredients.
3. Prep a pie crust treat in 30 minutes or less!

Notes: No-Bake Caramel Shortbread Pie, Beat cream cheese, caramel topping, and vanilla in a large bowl with electric mixer on medium speed until smooth. Gradually beat in heavy cream just …

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raspberry pie with shortbread crust easy pie crust dessert collection

Raspberry Pie with Shortbread Crust

There was this little Scottish bakery that had the best raspberry pie with shortbread crust, it was just so buttery and flakey.
Provided by: Kylie
Total time: 150 minutes
Cook time: 120 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 15

Ingredients:

• 3 ¼ cups all-purpose flour, (plus additional for rolling)
• 2 eggs, (lightly beaten)
• ½ cup granulated sugar
• 2 tablespoons heavy cream
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons kosher salt
• 1 cup unsalted butter, (chilled and cut into ½” chunks (16 tablespoons))
• 1 cup granulated sugar
• ½ cup cornstarch
• ½ teaspoon kosher salt
• 1 tablespoon freshly squeezed lemon juice
• 5 cups fresh raspberries, (divided)
• 1 tablespoon unsalted butter
• 1 egg yolk, (beaten with 1 teaspoon cold water)
• 1 tablespoon demerara sugar

Nutrition:

• Calories: 656 kcal
• Carbohydrate: 96 g
• Protein: 7 g
• Fat: 28 g
• Saturated Fat: 17 g
• Trans Fat: 1 g
• Cholesterol: 93 mg
• Sodium: 736 mg
• Fiber: 7 g
• Sugar: 43 g
• Unsaturated Fat: 9 g
• Serving Size: 1 serving

How to cook:

1. For the shortbread crust:
2. Add the flour, egg, sugar, cream and lemon juice, and salt to the bowl of a food processor fitted with the blade attachment. Pulse for a few seconds to combine the ingredients then add the butter and pulse again until the dough comes together in large chunks.
3. Turn out the dough onto a clean workspace and work the dough until it becomes smooth. Add additional ice water, 1 teaspoon at a time, if needed. Shape the dough into a smooth large ball.
4. Cut the dough so that one ball is about 2/3 of the dough and form each into a ball, cover with plastic wrap and refrigerate for 30 minutes.
5. Roll out the larger ball of the dough into a 12-inch circle. Evenly press it into a 9" pie dish, leaving an overhang of about ½-inch.
6. Preheat the oven to 375ºF (190ºC). Add a piece of parchment paper over the dough and fill with pie weights or uncooked rice. Bake until the dough is firm about 12 minutes. Remove the pie weights and parchment paper and let cool completely.
7. For the raspberry pie filling:
8. Heat a medium saucepan over medium heat and combine the sugar, cornstarch, salt, lemon juice and ¾ cup of water. Bring to a boil, stirring, until the sugar has completely dissolved.
9. Stir in 2 cups of the raspberries, let cook until the mixture has thickened, about an additional minute. Remove from the heat and stir in the butter. Let cool completely, about 30 minutes.
10. Once the mixture is cool, gently fold the remaining raspberries into the mixture. Spoon the mixture into the crust.
11. Roll out second dough disk on a lightly floured surface to 13-inch circle. Cut the dough into 8 (1-inch-wide) strips. Arrange 4 strips across the pie.
12. Form lattice by arranging 4 strips diagonally across first strips. Gently press the ends into the crust edges using the tines of a fork. Brush the lattice with the egg wash mixture then sprinkle with the demerara sugar.
13. Bake until the crust is browned and the filling is bubbling, about 45 to 50 minutes, rotating the pie halfway through cooking.
14. Let the pie cool completely and slice into equal portions. Serve at room temperature or warmed with scoops of vanilla ice cream.

Notes: 9 Recipes Using Store-Bought Pie Crust, Alternatively, brush the dough with butter, cinnamon, and sugar, then roll it up and cut into slices for pinwheel cookies.) Bake at 350 degrees until golden, about 10 minutes. If cinnamon …

Shortbread Crust

Simple and easy shortbread crust you'll love. Especially wonderful if your planning to make a peach pie.
Provided by: Silly Rabbit
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 1 serving
Number of ingredients: 4

Ingredients:

• 1 cup butter
• ½ cup confectioners' sugar
• 2 cups all-purpose flour
• ¼ teaspoon baking powder

Nutrition:

• Calories: 347.8 calories
• Carbohydrate: 31.7 g
• Cholesterol: 61 mg
• Fat: 23.3 g
• Fiber: 0.8 g
• Protein: 3.5 g
• Saturated Fat: 14.6 g
• Sodium: 179.4 mg
• Sugar: 7.8 g

How to cook:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
3. Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

Notes: 10 Minute, Press the dough into the pie plate and using fingers, pinch into fluted design at top edge. Poke at least 5 fork holes with the tines of a dinner fork into …

Shortbread Pie Crust (EASY!)

5 Simple ingredients that you probably already have on hand for the best shortbread pie crust you could ever make!
Provided by: Loaves and Dishes
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 5

Ingredients:

• 1 ½ cup all-purpose flour
• ½ tsp salt
• 2 tbs sugar
• ½ cup vegetable oil
• 2 tbs milk

Nutrition:

• Calories: 217 kcal
• Carbohydrate: 21 g
• Protein: 3 g
• Fat: 14 g
• Saturated Fat: 11 g
• Cholesterol: 1 mg
• Sodium: 147 mg
• Fiber: 1 g
• Sugar: 3 g
• Serving Size: 1 serving

How to cook:

1. For the Pie Crust
2. Preheat the oven to 425
3. In a 9” pie plate, mix flour, salt, sugar with a fork.
4. Make a well in the center and pour in the vegetable oil and the milk. Gently mix all ingredients together until a dough forms.
5. Press the dough into the pie plate and using fingers, pinch into fluted design at top edge.
6. Poke at least 5 fork holes with the tines of a dinner fork into the bottom of the crust. (to allow steam to escape without buckling the crust).
7. Bake in 425 oven for 10 minutes. Remove from the oven and set aside to cool for 5 minutes.
8. To assemble the pie
9. Pour the pie filling mixture into the pie plate and finish pie according to your pie directions.

Notes: No Roll Pie Crust Recipe | How to make a Shortbread Pie, Melt the butter in saucepan. Once the butter has melted, remove from heat and add both sugars and stir to combine. Then stir in flour. You may want to …