@cookingwithcocktailrings: my friend drove this pie from the North Fork to Brooklyn while I was postpartum and honestly that's the friendship standard. Briermere farms raspberry cream pie — copycat recipe below INGREDIENTS: Butter Pie Crust 2 cups flour 1 tbsp sugar ½ tsp kosher salt 12 tbsp unsalted butter, chilled, cut into ½" pieces ⅓ cup ice water Raspberry Jam 4 cups fresh raspberries 1 cup sugar 1 tbsp lemon juice 2 tbsp cornstarch Cream Filling 1½ cups heavy cream, chilled ¼ cup sugar 8 oz mascarpone INSTRUCTIONS: Crust: Pulse flour, sugar + salt in food processor. Add half the butter, pulse until pea-sized. Add ice water + remaining butter, pulse until tacky. Shape into a disk, wrap + refrigerate 30 min. Roll to 11", press into a 9" pie plate, crimp edges, dock bottom. Top with parchment + pie weights, freeze 15 min. Bake at 425ºF 15-18 min, remove weights, reduce to 375ºF, bake 5-10 more min until golden. Cool completely. Jam: Combine raspberries, sugar + lemon juice. Macerate 30 min, boil 30 min until thick. Mix cornstarch with 2 tbsp cold water, add to jam, simmer 5 more min. Cool completely. Filling: Whip cream + sugar to stiff peaks. Fold in mascarpone until light and airy. Assembly: Spread filling into crust, top with jam. Refrigerate until ready to serve — keeps up to 4 days. #raspberrypie #briermere #northfork #summerrecipes #copycatrecipe

kylie mazon-chambers

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Thursday 30 April 2026 13:21:55 GMT