Raspberry Lemonade Cream Pie with Lemon Poppyseed Crust

Raspberry Lemonade Cream Pie with Lemon Poppyseed Crust 

1 1/2 cups all-purpose flour
1 Tbs. poppyseeds
1/2 tsp. sea salt
8 Tbs. butter, ice cold (if not frozen) and cut into chunks
juice and zest of 1 lemon
1/8-1/4 cup ice cold water

8 oz. cream cheese, softened
1 cup white sugar
2 eggs
1 1/2 cup fresh or frozen raspberries
juice and zest of 1 more lemon

 

In the bowl of a large food processor, combine the flour, poppyseeds, and salt. Add the frozen chunks of butter and pulse 3-5 times. Add the lemon juice and zest and continue to pulse another 5 times. 

 

While pulsing slowly add the cold water until the mixture begins to break into beads. DO NOT use too much water or the dough will be sticky. You sort of have to go by feel…as with many things. 

 

Transfer the dough to the counter and form into a ball, handling as little as possible and praying your counter surface is also COLD.

Wrap in plastic and chill 30-60 minutes.

 

Meanwhile, combine the softened cream cheese, sugar, and eggs. Beat well, until smooth. Fold in the raspberries, lemon zest, and juice.

 

Preheat the oven to 375 degrees.
Once the dough has cooled, remove from the fridge, and place the ball on a floured surface.

Roll into a circle large enough to cover a pie plate.

Place into the pie plate, repairing any holes, and forming a decorative border, if desired. (FYI, I used an extra deep pie plate and did not allow for enough crust to create anything pretty on the edges…thus, the pie shown is super rustic – but that’s okay, right?)

 

Carefully pour the raspberry lemonade cream mixture into the prepared crust and bake for about 35-40 minutes, until the edges of the crust begin to brown and the center of the pie jiggles only slightly.

Allow to cool completely before slicing. Better yet, chill overnight and serve cold, alongside a giant glass of summertime lemonade or sweet tea.