Heat oven to 425 degrees F. Place the unbaked pie crust on a parchment paper-lined baking sheet.
In a medium-sized bowl, gently mix raspberries, cranberries, orange zest, granulated sugar, and salt. Spoon into the center of the crust in an even layer, leaving approximately 1 ½ inches around the edge. Fold crust around the filling overlapping dough as needed. Brush dough with Shamrock Farms Vanilla Bourbon Whipping Cream, and sprinkle with turbinado sugar.
Bake for 30 minutes or until the crust is golden and the berry juices begin to bubble. In the meantime, whip your Shamrock Farms Vanilla Bourbon Whipping Cream in a large bowl until soft peaks form. Fold in the Shamrock Farms Sour Cream.