This recipe had me at shortbread pastry. One can never go wrong with buttery shortbread.  Perfect for spring, when fresh raspberries make it to your local grocery store and go on big sale. Make this pie and pack it along for a spring picnic!

Sour Cream Raspberry Pie {Week 14}

Shortbread Pastry
1 cup butter
½ cup powdered sugar
2 cup flour
¼ tsp baking powder

Pie Filling
2 eggs
1⅓ cup sour cream or greek yogurt
1½ tsp vanilla
1 cup granulated sugar
1 pinch of salt
1/3 cup flour
zest of one lemon
4 cups fresh raspberries

Streusel Topping
½ cup brown sugar
½ cup flour
½ cup chopped pecans
¼ cup butter, chilled

For the shortbread pastry,  in a large bowl combine butter and sugar, beat until light and fluffy. Mix in flour and baking powder. Blend together and pat dough into 9” pie plate. For pie filling, in a bowl beat eggs until lemon colored. Mix in sour cream, vanilla and lemon zest. Add in sugar, flour and salt. Stir to combine and gently fold in raspberries and pour into shortbread crust. Bake in 400 degree oven for 30-35 minutes. You may need to cover the edge of the pastry with foil if it begins to brown too much. (do not cover center of pie, just edge of crust). Sprinkle the pie with streusel topping and return to oven and bake for an additional 10-15 minutes or until topping is golden brown. Enjoy!

Source: Your Home Based Mom Blog