Raspberry Vinegar Pie

Products Used
Raspberry Vinegar Pie Imperial


Crisp Crust



  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. For crust mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Scrape well, mix again, and add salt and vanilla.
  2. Sift flour and in one step to above. On lowest speed mix until just combined. Do not over mix.
  3. Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
  4. Meanwhile chill work surface area that you will be rolling dough on by placing 1-2 cookie sheets filled with ice cubes on area.
  5. Set aside a 9-inch-pie pan and preheat oven to 375°F.
  6. Sprinkle chilled area lightly with flour and roll dough into a circle large enough to cover entire pie pan. Place dough into place and remove excess.
  7. Prick bottom of pie shell with a fork. Place in oven, using pie weights or beans are not necessary.
  8. After 4-5 minutes of baking check pie. If bubbles are forming prick again with a fork. If a small area of sides has collapsed, press it back up. Bake until pie shell is showing very faint signs of light golden 9-11 minutes (time will depend on thickness and type of pie vessel used). Reduce oven temperature to 325°F.
  9. For filling, in a bowl large enough to hold all ingredients, whisk eggs until smooth. Add whipping cream followed by brown sugar. Whisk well to combine. Add salt, melted butter, vinegar, and vanilla. Let mixture sit for at least 5 minutes, whisk again and pour into prebaked shell.
  10. Pour into baked shell and place in oven. Bake for about 45-50 minutes. Tap sides of pan near end of baking. Center of pie will barely tremble when sides are tapped.
  11. Cool completely before moving to next step.
  12. Whip heavy cream, sugar and vanilla extract to firm peaks. Fit cream in a pastry bag fitted with a medium/large French star tip.
  13. Pipe cream on surface and decorate with fresh raspberries. 
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