In a food processor, combine butter, flour, sugar, and salt. Mixture may be a little dry, so add cold water 1 T at a time until the dough comes together.
Chill dough for 30 minutes.
Preheat oven to 350 degrees F (176 C).
Roll out dough onto a lightly floured surface. Lightly spray a pie dish with some baking spray. Cover dish with pie dough, and trim off sides. Crimp sides, then chill the dough in freezer for 10 minutes.
Once chilled, dock sides and bottom with a fork. This pie shell will need to be baked completely since the filling won’t be baked. You’ll need either beans or rice to blind bake the shell.
Blind bake the shell for 20 minutes, remove rice (or whatever you’re using) and bake an additional 10 minutes. Crust should be golden brown.
Chill the crust in the fridge or freezer while you prepare the peanut butter filling.
In a stand mixer fitted with a paddle attachment, beat the cream cheese. Add sugar, the salt, then peanut butter, and beat until well combined. Scrape down the sides with a spatula and continue to beat until smooth and creamy.
Fill your pie shell with peanut butter filling and smooth out with an offset spatula.
Put the pie back in the freezer while you make the raspberry jelly layer. You’ll want the peanut butter to be a little cold because the raspberry layer will be really hot when you are done cooking it.
In a small sauce pan, pour in raspberry puree and lemon juice. In a separate bowl, mix together pectin and sugar. You want to mix the pectin with the sugar in order to prevent clumping.
Once puree is hot, whisk in sugar/pectin mixture. Keep whisking every few minutes for about 20 minutes. Puree will rise and bubble, then reduce and the color will get darker.
Add raspberry jelly layer to top of peanut butter pie. Chill for 4+ hours.Top with whipped cream, peanuts, raspberries, or ice cream! Enjoy!