Shortbread Crust
- 1 C butter
- 1/2 C powdered sugar
- 1 TB vanilla bean paste (We love Nielsen Massey!)
- 2 C flour
- 1/4 tsp baking powder
- Preheat oven to 350F.
- Combine butter, sugar, and vanilla bean paste. Beat until light and fluffy.
- Mix in flour and baking powder, just until moistened.
- Pat dough into 9″ pie plate.
- Bake 8-10 minutes, until lightly browned. Let sit on wire rack until cool. Turn up oven to 400F for next step.
Pie Filling
- 2 large eggs
- 1 1/3 C sour cream
- 2 tsp vanilla bean paste
- 1 C granulated sugar
- Pinch of salt
- 1/3 C flour
- Zest of 1 lemon
- 4 C fresh raspberries
Streusel Topping
- 1/2 C brown sugar
- 1/2 C flour
- 1/4 C cold butter
- In large bowl, beat eggs until smooth.
- Mix in sour cream, vanilla bean paste, and lemon zest.
- Stir in sugar, flour, and salt.
- Gently fold in raspberries and pour filling into shortbread crust.
- Crimp foil around edges of crust so it doesn’t brown too much.
- Bake for 30-35 minutes, until nearly set.
- Mix streusel ingredients in small bowl with fork until crumbly, and butter is well incorporated. Top pie with streusel and bake until bubbly and brown, about 15 minutes.
- Allow to cool before cutting.