Pie Crusts
  • 2 1/2 Cups all-purpose flour
  • 2 Tablespoons sugar
  • 1 Tsp. salt
  • 1 1/4 Cups (2 ½ sticks) unsalted butter cut into small pieces and frozen
  • 3 Tablespoons vodka, freezer cold (optional)
  • 3 Tablespoons cold water (increase to 6 tablespoons if not using vodka)
  • 3/4 Cup sugar
  • 6 Tablespoons plus 2 teaspoons cornstarch
  • 4 Packages (6 ounces each) Driscoll's Raspberries
  • 1 1/2 Teaspoons vanilla extract
  • zest of 1 lemon
Pie Crusts
  1. PLACE 1 cup all-purpose flour into the bowl of a food processor.
  2. ADD 2 tablespoons sugar and ADD 1 teaspoon salt.
  3. PULSE a few times to incorporate ingredients.
  4. SPRINKLE 1 ¼ cups (2 ½ sticks) frozen butter pieces over flour mixture and TOSS with fingers to coat.
  5. PULSE 20 – 25 short pulses until no dry flour is visible and dough starts to collect in uneven clumps. Do not over mix.
  6. SCRAPE DOWN sides of food processor bowl as needed to redistribute dough evenly bowl.
  7. ADD remaining 1 ½ cups flour.
  8. PULSE 5 – 6 short pulses until dough is slightly broken up. Do not over mix.
  9. TRANSFER dough to a large mixing bowl.
  10. SPRINKLE 3 tablespoons cold vodka over dough (optional).
  11. SPRINKLE 3 tablespoons cold water over dough (use up to 3 additional tablespoons cold water as needed if not using vodka).
  12. FOLD and PRESS dough using a rubber spatula until dough begins to come together.
  13. DIVIDE dough into 2 equal portions and FLATTEN into 4-inch disks.
  14. WRAP disks tightly in plastic wrap and REFRIGERATE at least 2 hours and up to over night.
  15. BUTTER generously the cups of a 12-count muffin pan.
  16. SPRINKLE flour lightly over countertop.
  17. PLACE 1 dough disk onto countertop and ROLL OUT to a 13-inch circle.
  18. CUT OUT 6 circles using a 4 ½-inch cookie cutter or a small bowl.
  19. PRESS each dough circle evenly into buttered muffin cups and ALLOW circles to have overhangs on top to form pie edges.
  20. REPEAT with second dough disk to make a total of 12 pie crusts.
  21. CUT decorations from remaining dough scraps such as maple leaves, lattice, acorns, etc.
  22. CHILL pie crusts and decorations 2 hours.
  23. ADJUST OVEN rack to lower third of oven and PLACE a baking sheet onto rack.
  24. PREHEAT oven to 425°F.
  1. PLACE 3/4 cup sugar into a small bowl just before baking pies.
  2. ADD 6 tablespoons plus 2 teaspoons cornstarch.
  3. WHISK until thoroughly combined and SET ASIDE sugar mixture.
  4. PLACE 4 packages (6 ounces each) raspberries into a medium bowl.
  5. SPRINKLE 1 ½ teaspoons vanilla extract over raspberries.
  6. SPRINKLE zest of 1 lemon over raspberries.
  7. TOSS gently to combine ingredients. Do not over mix.
  8. SPRINKLE sugar mixture over raspberry mixture and TOSS gently until sugar mixture is evenly distributed and somewhat absorbed.
  9. DIVIDE raspberry filling evenly between pie crusts.
  10. GARNISH pies with dough decorations.
  11. PLACE muffin pan onto hot baking sheet and COVER pies loosely with a sheet of parchment paper or aluminum foil.
  12. REDUCE oven temperature to 375°F and BAKE 15 minutes.
  13. REMOVE parchment paper and ROTATE muffin pan and CONTINUE BAKING 10 – 15 minutes longer until filling is bubbling and dough decorations are lightly browned.
  14. ALLOW pies to cool completely.
  15. RUN a thin knife around edges of pies.
  16. LIFT pies gently from muffin pan and SERVE immediately.

    Check out our other Raspberry Pies!