Raspberry Buttermilk Pie  | Recipes

Raspberry Buttermilk Pie

(0) Ratings:
Prep Time:
Baking Time:
Makes:16 servings



2 cups 500mL Robin Hood®Original All Purpose Flour
¾ tsp 4mL salt
1 cup 250mL Crisco® All Vegetable Shortening (1 stick)
1 egg
2 tbsp 30mL water, cold
1 tbsp 15mL white vinegar
1 egg white
3 cups 750mL fresh raspberries


1¾ cups 425mL buttermilk
3 eggs
¼ cup 50mL butter, melted
1 tbsp 15mL lemon juice
1 ½ tsp 7mL vanilla extract
1 cup 250mL Sugar In The Raw® Natural Turbinado Sugar plus 2 tbsp (30 mL), divided
2 tsp 10mL cornstarch
½ tsp 2mL salt


  1. Pastry: Preheat oven to 425°F (220°C).
  2. Combine flour and salt in mixing bowl. Cut shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs.
  3. Beat egg, water and vinegar together to blend. Pour all the liquid over the flour mixture. Stir with fork until mixture is moistened. Shape into a ball. Flatten into a circle and place on floured surface. Roll into 10” x 15” rectangle (25 cm x 37.5 cm).
  4. Place in bottom and up the sides of 10” x 15” (25 cm x 37.5 cm) jelly roll pan. Prick with fork. Line with parchment paper and fill with pie weights.
  5. Bake in preheated oven 15-20 minutes or until dry. Remove pie weights and parchment paper. Brush with egg white and continue baking 8-10 minutes or until lightly golden. Remove from oven and reduce oven temperature to 350°F (180°C). Sprinkle with raspberries
  6. Filling: Whisk first 5 ingredients together. In separate bowl, combine sugar, cornstarch and salt. Whisk into buttermilk mixture. Pour into prepared crust. Sprinkle with remaining sugar.
  7. Bake 35 to 40 minutes or until edges are set and the centre of the custard is set, but still jiggly. Remove to cooling rack. Chill and serve.

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!