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  /  Baking   /  Crème Fraîche Raspberry Pie

Crème Fraîche Raspberry Pie

By Irish Yogurts Clonakilty

Crème Fraîche raspberry pie with salted caramel yogurt ice cream
Raspberry Pie
  • Use a 9inch pie dish
  • Using a freestanding electric mixer with a paddle attachment mix the butter and flour together until there are no lumps of butter and they form a fine crumb consistency.
  • Add the caster sugar and mix through. Add the egg and mix until a dough starts to form.
  • Don’t overwork the pastry or it will become stiff and brittle.
  • Turn the pastry out onto a lightly floured surface and bring it together by hand until it is smooth and even.
  • Form into a ball and flatten slightly, wrap the pastry in cling film and place in the fridge to rest for approximately 30-40 minutes.
  • Once the pastry has rested, roll out onto a lightly floured surface until it is about 5 mm thick.
  • Grease your pie dish with a little butter. Line the pie dish with the pastry, pressing it gently into the base to make sure it is sitting neatly in the dish.
  • Using a small knife, trim the edges in line with the pie dish.
  • Allow the pie crust to rest in the fridge again for approximately 20 minutes.
  • To bake ’blind’, preheat the oven to 170c. Line the pie crust loosely with baking parchment and fill it with ceramic baking beans (or a dried bean like haricot beans).
  • Blind-bake the pie for 10 minutes with the baking beans.
  • Then remove the baking beans and paper and continue to bake for a further 15-20 minutes or until the crust is an even golden-brown colour. Allow to cool before filling.
  • To make the filling, mix together the eggs and sugar in a medium bowl until combined, add the flour, lemon zest, Irish Yogurts Clonakilty Half Fat Crème Fraîche and the vanilla extract.
  • Mix well until the filling is smooth and all the ingredients are incorporated.
  • Pour the filling into the pie crust.
  • Place the fresh raspberries in a neat circular pattern into the crème fraiche filling and push down until almost submerged.
  • Turn the oven down to 160c, and bake the pie for approximately 40 – 45 minutes or until the filling is set.
  • Check the filling by gently shaking the pie dish. It should wobble very slightly but should not be watery.
  • Allow pie to cool. Refrigerate until set and completely cooled.
Ice Cream *You will need and ice cream maker i.e. Andrew James Ice Cream Maker.
  • Have your ice cream bowl frozen for 24 hours.
  • Set up the ice cream maker as per instructions.
  • Combine the Sicilian Lemon live yogurt and the condensed milk in a medium to large jug.
  • Whisk to combine. In a separate bowl whisk the cream into soft peaks an fold the cream into the yogurt mixture and pour into the ice cream maker which is already turned on.
  • Allow to churn for 20- 30 minutes. Scrape the ice cream out of the ice cream maker and into a container and freeze for 24 hours.
For pastry
  • 225g plain flour
  • 110g unsalted butter
  • 80g caster sugar
  • 1 large egg
For filling For Sicilian Lemon yogurt ice cream
1 Review:
Post Review
mary k
13th May 2019 5:37 pm
Tried this at the weekend, went down a treat with my family 🙂

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