Raspberry Shortcake Pie Recipes

FAVORITE FRESH RASPBERRY PIE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.

RASPBERRY SHORTCAKE RECIPE

Steps:

• Preheat oven to 350F degrees. Prepare cupcake pan and line with cupcake papers.
• In a medium mixing bowl, mix together flour and baking powder. Add eggs, sugar and milk. Mix thoroughly. Slowly add melted butter and vanilla extract. Stir until mixed.
• Fill cupcake papers about ½ full with batter.Bake for about 15 minutes until a tooth pick inserted in the center comes out clean.
• Rinse raspberries in cool water. Set aside enough whole raspberries for garnish.
• Mix remaining raspberries with sugar and lemon juice. Smash with a spoon. Set aside and allow them to macerate.
• With an electric mixer, mix heavy whipping cream, sugar and vanilla on high until stiff peaks begin to form.
• Confirm that shortcakes have completely cooled before assembling. Remove shortcake from cupcake papers and slice in half.
• Layer cake with raspberry sauce and whipped cream.
• Top with raspberries to garnish. Serve and enjoy!

RASPBERRY SHORTCAKE

Steps:

• In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.
• Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
• Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide. Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack.
• When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately.

RASPBERRY SHORTCAKE PIE

Steps:

• 1. In medium bowl whisk together whipped topping and marshmallow creme until combined. Gently stir in sherbet and yogurt.2. Place raspberries in crust. Spoon whipped topping mixture over raspberries. Freeze at least 4 hours or until firm.3. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

RASPBERRY SHORTCAKE PIE

Steps:

• In a medium bowl, whisk together whipped topping and marshmallow creme until combined. Gently stir in sherbet and yogurt.
• Place raspberries in crust.
• Spoon whipped topping mixture over raspberries.
• Freeze at least 4 hours or until firm.
• Let stand at room temperature fro 15 minutes before cutting. Garnish as desired. Store in freezer.