Preheat oven to 375 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.
For filling, in a large bowl combine granulated sugar and cornstarch. Add the 5 cups raspberries and Chambord; toss gently to coat. (If using frozen raspberries, let mixture stand about 45 minutes or until berries are partially thawed but still icy.) Transfer filling to pastry-lined pie plate.
To prevent overbrowning, cover edge of pie with foil. Bake for 30 minutes (50 minutes for frozen berries). Remove foil. Bake for 25 to 30 minutes more or until pastry is golden and filling is bubbly nearly to the center. Cool on a wire rack.
Before serving, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar, vanilla, and salt until combined; set aside. In another medium bowl beat cream on medium speed until soft peaks form (tips curl). Fold about 1/3 cup of the whipped cream into cream cheese mixture to lighten. Fold in remaining whipped cream.
Spread the whipped cream mixture over top of pie. If desired, sprinkle with additional fresh raspberries.
Pastry for a Single-Crust Pie
In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.