Classic Butter-Lard Pie Crust
This Classic Butter-Lard Pie Crust recipe makes the best, most flaky, and most delicious homemade crust ever! You’ll actually get two pie crusts from this recipe. Use them for cream pies, double crust fruit pies, or any pie for that matter. This recipe from a best pie winner at the 2015 Iowa State Fair, check it out here.
The two most important tips with homemade pie crusts: using cold ingredients (especially the water and whatever fats you’re using) and not overmixing the dough. Ask any blue ribbon winning pie bakers their secrets to winning and many will note those two things. They also say, practice makes perfect. The more pies you make, the more quickly you will get the feel of it, a perfect, prize-winning pie crust.
Dreamy Creamy Raspberry Pie
This dreamy creamy raspberry pie is true to its name. The “always-heavenly” heavy cream and cream cheese ingredients give this pie it’s richness. You use both frozen and fresh raspberries. Featuring this fruit makes the raspberry flavor a co-star to the cream. Each bite is divine thanks to the pie’s five layers.
Five Easy Layers
- pie crust
- baked “cheesecake”
- raspberry filling
- whipped cream cheese
- fresh raspberries
Everything goes inside a fabulous and flaky pie crust, homemade with cold butter and ice cold water, plus flour, salt, sugar, of course. And as always, if you’re in a time crunch (or have no interest in mastering your “pie crust from scratch” skills), a pre-made crust works too. No questions asked. No judging 😊
The pie’s bright color is eye-catching for sure, making it a scrumptious sweet treat for Valentine’s day…or any special day of the year for that matter. You can see all the layers well in this slice’s close up. (Personally, this pic makes me want to lick the screen. And I find the raspberries almost hypnotizing on top.)
Worth the Wait
Because of the chill times, this dreamy creamy raspberry pie will take a few hours to make, but please do not let that intimidate you. The raspberry filling thickens easily and the creamy layers are easy to whip up. For the crust, you use a food processor. If you don’t have a food processor, opt for a pastry blender. Just be sure to keep the butter cold and water ice cold. The crust bakes beautifully and the delicious layers give it a complexity that wows the senses.
State Fair Winner
Recipe credit goes to Emily Olsen, who created it for the North Carolina State Fair, Gold Medal Flour best pie contest (2015). She won a red ribbon, and we are so glad she did! Make this one as soon as possible!