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Raspberry Pie with Walnut Crumble & Bourbon Whipped Cream



1/4 Cup packed brown sugar

1/2 Tsp. ground cinnamon

1 Cup whole walnuts

1/2 Tsp. salt

6 Tablespoons chilled, unsalted butter, cut into 1/2 tablespoon-sized chunks

3/4 Cup whole wheat pastry flour


2 1/2 Packages (6 ounces each) Driscoll's Raspberries

1 Cup fresh or frozen roughly chopped cranberries (Note, if using frozen cranberries, thaw and drain before baking)

1 Cup granulated sugar

5 Tablespoons all-purpose flour

Pinch of salt

2 Tablespoons chilled, unsalted butter, cut into small chunks

Bourbon Whipped Cream

1 Cup chilled heavy cream

1 Tbsp. bourbon

2 Teaspoons granulated sugar

1/2 Tsp. vanilla extract

Pie Crust

1 1/4 Cups flour

1/2 Tbsp. sugar

1/2 Tsp. salt

1/2 Cup (1 stick) well-chilled, unsalted butter

1/3-1/2 Cups well-chilled water



Fill a spouted liquid measuring cup with about 3/4 cup of water, plop in some ice cubes, and place it in the freezer while you prepare the next steps of the recipe. The idea is to have more water than you need for the recipe (which will probably use 1/4cup or less) at a very cold temperature, not to actually freeze the water or use all 3/4cup in the dough.

In a large bowl, mix the flour, sugar, and salt. Cut 1⁄2- to 1-tablespoon pieces of butter and drop them into the flour. Toss the butter with the flour to evenly distribute it.

Position your hands palms up, fingers loosely curled. Scoop up flour and butter and rub it between your thumb and fingers, letting it fall back into the bowl after rubbing. Do this, reaching into the bottom and around the sides to incorporate all the flour into the butter, until the mixture is slightly yellow, slightly damp. It should be chunky—mostly pea-size with some almond- and cherry-size pieces. The smaller bits should resemble coarse cornmeal.

Take the water out of the freezer. Pour up to 1/4 cup in a steady thin stream around the bowl for about 5 seconds. Toss to distribute the moisture. You’ll probably need to pour a little more water on and toss again. As you toss and the dough gets close to perfection, it will become a bit shaggy and slightly tacky to the touch. Press a small bit of the mixture together and toss it gently in the air. If it breaks apart when you catch it, add more water, toss to distribute the moisture, and test again. If the dough ball keeps its shape, it’s done. (When all is said and done, you’ll have added about 1/4 cup plus a couple tablespoons of water.)

With firm, brief pressure, gather the dough in 1 roughly equal balls. Quickly form the dough into a thick disk using your palms and thumbs. Wrap the disk in plastic wrap. Refrigerate for an hour to 3 days before rolling.