Golden Fig Fine Foods

Raspberry Sour Cream Pie

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
  1. Preheat oven to 350F.
  2. Combine butter, sugar, and vanilla bean paste. Beat until light and fluffy.
  3. Mix in flour and baking powder, just until moistened.
  4. Pat dough into 9″ pie plate.
  5. 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
  1. In large bowl, beat eggs until smooth.
  2. Mix in sour cream, vanilla bean paste, and lemon zest.
  3. Stir in sugar, flour, and salt.
  4. Gently fold in raspberries and pour filling into shortbread crust.
  5. Crimp foil around edges of crust so it doesn’t brown too much.
  6. Bake for 30-35 minutes, until nearly set.
  7. 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.
  8. Allow to cool before cutting.

Back to Recipes