Gently lay the rolled out pie dough into a 9 inch pie dish.I used this easy Basic Pie Crust Recipe from Taste and Tell Blog but a store bought curst would work just fine!ġ 1/2 cups heavy cream whipped to stiff peaksġ2 oz frozen raspberries (or fresh is fine) **Adapted from Jamie cooks it up Raspberry Cream Pie Good thing making this pie, is!Ĭopycat Briermere Farms Raspberry Cream Pie And it's also something I couldn't find anywhere else! But since it takes about an hour to drive there from where I live, popping in to pick up a pie isn't really something I can do on a whim. A crisp flaky crust, filled with a fluffy flavorful cream and topped with a sweet tangy fruit topping. From apple, to cherry, to peach, made with fruit picked right from their farm! And then there are the fresh fruit cream pies. It's a tiny store, but a tiny store filled with pie. As you walk in, an old wooden screen door snaps closed behind you, and the heavenly smell of baked fruit and flakey pie crust fill your senses.
It's at the end of a road, past the highway, past the factory outlets, and past some farm fields that make you forget that you're in New York City at all! They sell baskets of fresh fruit and vegetables outside, and inside. Briermere is a small farm stand on the last exit of the LIE. They’re fab and would make a great shortcut for all your favorite summer pies.This pie came out of an intense craving for a Raspberry Cream Pie from Briermere Farms in Riverhead, Long Island. At the very least, pick up a Diamond Nut Pie Crust for whatever you happen to be cooking up this summer. I hope you’ll give this blueberry sour cream pie a try and let me know what you think! It’s an easy peasy recipe to round out these summer months, and I think you’ll love it. The simplicity of a great pie crust, cream filling, and fresh summer produce is about all we need.
I started to serve this pie with a little bit of whipped cream, but honestly, it needs no garnish.
#Sour cream pie crust plus#
Upon cooling, the pie has strata-like layers of crust, custard, berries, and crumble, plus it slices like a dream. The crust has great texture, baked up wonderfully, and kept my prep time for this pie under ten minutes.Īfter a quick stint in the oven, this blueberry sour cream pie is topped with a simple walnut crumble and baked for a few minutes longer until it barely jiggles in the center. I was recently introduced to sour cream pies, and I knew Diamond’s Walnut Pie Crust was the perfect vehicle for that dreamy filling. I’ve been using their nuts for years, so when they asked me to come up with a recipe using their new ready-made pie crusts I jumped at the chance. The anchor for this blueberry sour cream pie is a walnut pie crust from my friends at Diamond. The end result is a cheesecake-like filling with just the right amount of sweet and tang. Here, the sour cream serves as the base for a custard-y filling that is sweetened with sugar and loads of fresh berries. Sour cream does amazing, miraculous things to baked goods when given a little love (and sugar). After all, isn’t sour cream reserved for baked potatoes? For cheesy French onion dip? Nasty tuna casseroles? NOPE. If you’re anything like me, the sound of a blueberry sour cream pie is kinda weird at first. This blueberry sour cream pie is all kinds of just right, and after I give you the lowdown I think you’ll agree.
It just works, you know? Today I’m sharing a recipe with one such combo, a pair so fitting and delicious that I’m calling it one of my favorite surprises of the summer: blueberries and sour cream. There’s a few things in life that just work together.
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