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Raspberry n’ Wine Cream Pie Recipe

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Raspberry n’ Wine Cream Pie
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Ingredients

  • 2 C. white flour
  • 2 C. whole wheat flour
  • 1 T. salt
  • 2 C. soft butter
  • ½ C. cold water
  • 2 t. white vinegar
  • 1 egg
  • Combine all dry ingredients, cut in butter. Mix together all liquids and add to the dry mixture.
  • Notes from Mom: “I sometimes get three crusts out of this. I use Bronze Chief Whole Wheat flour which is from Montana Wheat, a family farm.”
  • Today I decided to thaw one out, bake it and fill it full of some of the plethora of raspberries I have in the freezer (from Bittell Farms).
  • Part of our nineteen pounds of raspberries.
  • Raspberry n’ Wine Cream Pie
  • 9 inch pie crust (Made by mom!), pre-baked
  • 8 oz. 1/3 less fat cream cheese
  • 1 c. whipping cream
  • 1/2 c. powdered sugar
  • 1/2 c. sugar
  • 1 1/2 T. cornstarch
  • 2 c. frozen raspberries
  • 1/4 c. red wine

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