Raspberry pie How to make raspberry pie in different ways
In the summer, all gardeners have a large harvest of raspberries. As a rule, this berry grows almost everywhere, and does not require special care. Raspberries are a very healthy berry. She is credited with many properties that help in strengthening the immune system, fighting colds, etc.
That is why we strive to prepare this yummy for future use. We make jams and compotes out of it, freeze it and grind it with sugar so that cold winter eat this storehouse of vitamins with tea. But you can, after all, show a little imagination and make, for example, a pie from raspberries. Such a delicious dessert will surely be appreciated by even the most fastidious gourmets. Let's take a look at a few options for how to cook raspberry pie.
Raspberry pie in the oven
The most common way to make raspberry pie is to bake it in the oven. Using the recipe below, you can make a pie with both fresh and frozen raspberries.
Ingredients:
For the test:
- 4 1/2 cups flour
- 1 1/2 cups diced butter
- 2 teaspoons of salt
- 2 tablespoons sugar
- 150 - 170 ml of cold water.
For filling:
- 4 cups fresh raspberries
- Juice of 1 lemon
- 1/3 cup cornstarch
- 1 cup of sugar
- 1 teaspoon vanilla extract
- 1 egg yolk whisked with 1 tablespoon of warm water.
Oven Raspberry Pie Recipe:
First of all, we make pie dough. The dough can be prepared the day before. In this case, it should be kept cold. In a large bowl, combine flour, salt and sugar. Add oil, mix. Then pour in water. We knead the dough.
For the filling, we need to mix raspberries with lemon juice, cornstarch, sugar and vanilla.
Next, we divide the dough into two parts. One part should be slightly larger than the other. We roll out most of it into the layer. We put the filling on it. We cut the second part of the dough into smaller parts, from which we roll out the strips. We cover our raspberry pie with them.
Coat on top with yolk and water. This will give the cake a sparkle.
Bake the cake for 40 minutes or until golden brown. Let it rest for 30 minutes before slicing.
Such a pie is very tasty to eat with tea or, for example, with gooseberry compote with oranges.
Raspberry yeast pie
Raspberry yeast pie is perhaps the most common dessert. However, its preparation is worth a little tinkering. If you want to make it easier for yourself, you can use ready-made yeast dough.
Ingredients:
For the test:
- 200 ml milk
- 85 ml water
- 500 grams of flour
- 20 grams yeast (dry)
- 1 tablespoon sugar
- 90 grams of butter
- ½ teaspoon salt
- 6 tablespoons honey
- 2 tablespoons of powdered milk.
For filling:
- 100 grams of dried cranberries
- 200 grams of raspberries (fresh or frozen)
- 20 grams of coconut flakes
- 2 tablespoons of honey.
For decoration:
- 75 grams of butter
- 27 grams of coconut flakes
- 75 gram tro
A seasonal raspberry pie (assuming the berries are added fresh) can only be made in summer. If you want to enjoy this pastry in winter, you will have to limit yourself to either frozen berries, or dried ones, or in the form of jam. Well, or spend money and buy a fresh greenhouse in the store. In all cases, the cooking technology will be different, let's try to consider all of them.
The five most commonly used ingredients in raspberry pie recipes are:
For all recipes for a pie with raspberries, fresh berries are selected whole, strong. If it is harvested in your garden, it is not necessary to wash it - you just need to clean it of twigs and debris, remove the tails. Especially if you plan to lay out the raspberry layer on top of the pie, that is, make it open or jellied. In this case, the cake will look beautiful.
If the berries go inside the dough, you can also take the crumpled ones.
To make raspberry tart from frozen food, first let it thaw so that the excess liquid can be easily drained off. And only then use it. So that the berries in the dough do not "float", do not stick to each other, they can be rolled in powdered sugar or starch.
Dried raspberries must first be soaked in water to make them swell. Or boil in sugar syrup, and then transfer to a strainer and drain all the liquid.
If selected correct recipe(and even with step by step photos and video), you will get unusually fragrant, light baked goods that can be delighted both on weekdays and on holidays.
The five fastest raspberry pie recipes:
It should be borne in mind that raspberries are a berry with a lot of juice. And even selected, dry, it will release it during the heat treatment. Usually this is all taken into account in recipes, and the authors will write about it
tasteofhome.comIngredients
- 140 g cream cheese;
- 85 g butter;
- 190 g sifted flour;
- 250 g raspberries;
- 2 tablespoons of sugar;
- ½ teaspoon of potato starch;
- 100 g
Preparation
Mix the cheese and butter with a mixer until smooth. Add flour and knead the dough. Wrap it in cling film and refrigerate for at least an hour. Then roll out the dough into a rectangle and place on a baking sheet lined with foil.
Combine raspberries, sugar and starch. Lightly crush some of the berries with a fork to let the juice flow. Grease the dough chocolate paste, stepping back a little from the edges. Top with raspberries.
Wrap the edges of the dough and place the cake in the preheated oven to 180 ° C for 45-50 minutes, until it is lightly browned.
jamieoliver.com Ingredients
- 250 g butter + a little for lubrication;
- 250 g icing sugar + 2 teaspoons for cream;
- 4 eggs;
- 250 g sifted flour + a little for sprinkling;
- 2½ teaspoon baking powder
- 1 orange;
- 150 ml whipping cream;
- a pinch of vanillin;
- 4 tablespoons raspberry jam or preserves
- 150 g raspberries.
Preparation
Whisk in butter and icing sugar. Add the eggs one by one, whisking thoroughly with a mixer after each addition. Combine flour, baking powder and finely grated whole orange zest. Pour the flour mixture into the butter mixture and mix well.
Oil two 20 cm baking tins, line the bottom with parchment and lightly dust it with flour. If you only have one pan, just bake the biscuits one at a time. But do not forget to wash the mold after preparing the first biscuit and prepare it for baking.
Divide the dough into molds and flatten. Bake for 20-25 minutes at 190 ° C, until the biscuits are raised and lightly browned. From finished baked goods the toothpick should come out clean. Cool the biscuits slightly, carefully remove them from the molds and cool completely.
Add vanillin and 2 teaspoons of powdered sugar to the cream. Beat thoroughly with a mixer until creamy.
Brush the top of one sponge cake with raspberry jam or jam. Spread the cream and raspberries on top. Cover with a second biscuit. If you wish, you can sprinkle the finished cake with powdered sugar.
tasteandtellblog.com Ingredients
- 300 g sifted flour;
- 1 teaspoon salt
- 210 g sugar;
- 260 g butter;
- 1 egg;
- 4-6 tablespoons of cold water;
- 1 tablespoon cornstarch
- 700 ml;
- 2 eggs;
- a pinch of vanillin;
- 2 large bananas;
- 250 g raspberry jam or jam;
- 2 tablespoons of warm water;
- 170 g raspberries.
Preparation
Combine flour, ½ teaspoon salt and 10 g sugar. Add 220g diced cold butter and crush into crumbs. Add egg and water and knead the dough. Wrap it in cling film and refrigerate for half an hour. Roll out the chilled dough and distribute over a baking dish.
Place parchment on top of the dough and sprinkle with dry peas or beans to prevent the crust from puffing up during baking. Place in an oven preheated to 180 ° C for 20 minutes. Then remove the parchment and weight and bake for another 10 minutes.
In a saucepan, combine 200 g sugar, ½ teaspoon salt and starch. Pour in milk and place over medium heat. Cook, stirring constantly, until the mixture thickens. Reduce heat, simmer for a couple of minutes and remove mixture from stove.
Add beaten eggs and mix thoroughly. Put the pan on the heat again, bring to a boil and cook for another 2 minutes. Remove from heat, add remaining butter and vanillin and stir. Cool slightly, place cling film on the surface of the cream and refrigerate for half an hour.
Cut the bananas into slices. Spread half of the cream over the cake base, lay out the bananas and cover with the remaining cream. Tighten with cling film and refrigerate for at least 6 hours.
Combine jam, water and half a raspberry. Cover the cake with this mixture and garnish with the rest of the berries.
marthastewart.com Ingredients
- 115 g butter + a little for lubrication;
- 220 g sugar;
- 3 eggs;
- 125 g sifted flour;
- ½ teaspoon salt;
- ½ teaspoon baking powder;
- 400 g raspberries;
Preparation
Beat the softened butter and sugar with a mixer. Add the eggs one at a time, stirring after each addition. Combine the flour, salt and and, while whisking, gradually add the flour mixture to the butter mixture.
Grease a baking dish with butter and add the dough to it. Spread the raspberries on top. You can take even more berries, then the cake will turn out to be even more moist.
Place the dish in an oven preheated to 180 ° C for 45-50 minutes. Sprinkle the icing sugar on the cake 20 minutes after cooking.
alex9500 / Depositphotos.com Ingredients
- 200 g sifted flour;
- 1 teaspoon baking powder
- 100 g butter;
- 200 g sugar;
- 2 eggs;
- 400 g fat;
- 100 g sour cream;
- a pinch of vanillin;
- 400 g raspberries;
- 2 tablespoons of powdered sugar.
Preparation
Mix flour with baking powder. Add the diced cold butter and half the sugar and crush into crumbs. Add 1 egg and knead the dough.
Roll out the dough to the size of the mold and put it there, pressing it against the bottom and sides. Use a fork to make a few splits at the bottom of the pie base and place in the oven preheated to 180 ° C for 15 minutes.
Whisk the cottage cheese, sour cream, egg, vanillin and remaining sugar with a blender until creamy. Spread the cream over the baked base and top with the raspberries.
Bake the cake for another 35 minutes. Cool and sprinkle with powdered sugar before serving.
jamieoliver.com Ingredients
- 150 g butter;
- 50 g brown sugar;
- 3 eggs;
- 100 ml of liquid honey;
- 50 ml of whiskey;
- 250 g sifted flour;
- 2½ teaspoons baking powder
- 50 g oatmeal;
- 250 g raspberries;
- 100 g of granola (can be purchased ready-made or).
Preparation
Mix softened butter and sugar with a blender until creamy. Add eggs, honey and whiskey and whisk. In a separate bowl, combine flour, baking powder and cereals... Put the flour mixture in the butter mixture and mix thoroughly.
Line a baking dish with parchment, place half of the dough there and flatten. Spread the berries on top and cover with the remaining dough. Sprinkle granola over the dough.
Bake the cake at 180 ° C for 20 minutes. Then lower the temperature to 170 ° C and cook for another 40-50 minutes. If the granola starts to burn, cover the tin with foil. You can check the readiness of the cake with a toothpick: it should come out of it clean.
Ingredients
- 300 g sifted flour;
- 1 teaspoon salt
- 260 g butter;
- 4-6 tablespoons of water;
- 200 g of red currants without twigs;
- 300 g raspberries;
- 2 tablespoons of potato starch;
- 2 tablespoons lemon juice
- 2 teaspoons of grated lemon zest
- 200 g sugar;
- 1 tablespoon of milk.
Preparation
Combine flour and salt. Add 230g diced cold butter and stir until crumbly. Pour in water and knead to a homogeneous dough. Divide it in half, wrap with cling film and refrigerate for an hour.
Then roll out half of the dough into a thin layer and spread over the bottom and sides of the baking dish. Refrigerate the dough for half an hour.
Combine currants, raspberries, starch, lemon juice, zest and sugar. Lay out berry filling into a mold with chilled dough. Place a few small cubes of the remaining butter on top.
Roll out the second part of the dough into a thin layer. Beat the egg with milk and brush some of this mixture over the edge of the dough that has the filling. Cover with a second layer and seal the edges firmly. Place the pie in the freezer for 20 minutes or in the refrigerator for 40 minutes.
Make several cuts on the surface of the dough to allow air to escape during cooking. Grease the dough egg mixture... Bake the cake at 220 ° C for 20 minutes. Reduce the temperature to 180 ° C and cook for another 40 minutes, until the cake is browned.
handletheheat.com Ingredients
- 220 g shortbread cookies;
- 1 tablespoon brown sugar
- 100 g butter;
- some vegetable oil;
- 370 g raspberries;
- 150 g white sugar;
- 370 g low-fat;
- 220 g cream cheese;
- 60 g icing sugar;
- 120 g whipping cream.
Preparation
Grind the cookies and sugar in a blender. Add melted butter and stir well until smooth. Grease a baking dish with a removable bottom vegetable oil and tamp the cookie mixture firmly over the bottom. Place the mold in the freezer while you cook the filling.
Combine raspberries, sugar and 1 tablespoon of yogurt in a blender. Whisk with a mixer at full power cream cheese to an airy consistency. Add the remaining yogurt and powdered sugar to the cheese and beat again thoroughly. Add the raspberry mixture and beat again.
Whisk the cream in a separate container until creamy. Add them to the raspberry cheese mixture and stir gently with a spatula or spoon. Place the filling on the cookie base and flatten.
Put the pie in the refrigerator for at least 4 hours, and preferably overnight. Take it out of the refrigerator 5-10 minutes before serving.
bake-eat-repeat.com Ingredients
- 125 g flour;
- 150 g sugar;
- ¼ teaspoon of salt;
- ¼ teaspoon baking powder;
- 1 tablespoon grated lemon zest
- 115 g butter;
- 2 eggs;
- 1 egg yolk;
- 5 tablespoons lemon juice
- a pinch of vanillin;
- 130 g raspberries;
- 90 g icing sugar.
Preparation
Combine flour, sugar, salt, baking powder and lemon zest... In another container, beat the melted cooled butter, eggs, yolk, 3 tablespoons of lemon juice and vanillin. Pour this mixture into the flour mixture and stir until smooth.
Add coarsely chopped raspberries to the dough and stir. Line a small baking dish with parchment. Place the dough in there, flatten and bake for 25-30 minutes at 180 ° C.
Whisk in remaining lemon juice and powdered sugar. Cover the cooled cake with icing and refrigerate for an hour until the icing hardens.
Baking with berries is not only tasty and aromatic, but also juicy, with a pleasant fruity sourness, and raspberry pies are no exception. Such pies can be baked not only in the berry season, when nature itself gives us the opportunity to show our culinary skills, but also at any other time, because there is always a reason to please relatives and guests with a delicious dessert. Today we will tell you how frozen raspberries can be used in different ways in baking.
Frozen raspberries for pies
Now almost any frozen berries can be bought in supermarkets and grocery stores, regardless of the season. Of course, raspberries on the shelves are less common than strawberries, cranberries, lingonberries and currants, which are very popular and in demand in cooking. But you can freeze the berries yourself for future use at home, if there is enough space in the freezer.
It's probably no secret for you that during a quick deep freezing, the berries retain vitamins and that's it. useful material... In addition, the taste and aroma are not lost at all. But how do you use frozen raspberries in baked goods? Will it affect the quality of the test?
Frozen raspberries retain their taste, aroma and beneficial properties for a long time
Usually the berry retains its shape after defrosting. But when exposed to high temperatures, it can "float". Basically, it doesn't really matter if you defrost raspberries before using them as a filling or not. The most important thing is to take the berries out of the freezer, shake the container so that they separate from each other, and remove the formed "snow". Without excess moisture, raspberries will perfectly retain their shape in a cake, both frozen and thawed.
Raspberries go well in pies with many other berries: strawberries, gooseberries, currants. Thanks to this combination, you can bake pies with different tastes - sweet, sour, tart. Better yet, use raspberries in tandem with cottage cheese: they are not only tasty, but also very healthy. If your kids absolutely do not like cottage cheese, mix it with frozen raspberries and put this filling in the pie. All dislike for this fermented milk product will be removed as if by hand!
You can serve frozen raspberry tarts with sour cream, chocolate, whipped cream, or yogurt.
Video: how you can freeze raspberries for baking
Step-by-step recipes for raspberry pies
This sweet juicy berry is very good as a filling for pies made from almost any dough: puff, biscuit, yeast. We offer you several simple recipes, among which you will surely find the one that you especially love.
Closed yeast pie with frozen raspberries and nuts
This dessert will conquer all your family and friends with its aroma! Connect the children to the implementation of the recipe - they love to knead the dough.
You will need:
- 300 g wheat flour;
- 250 g frozen raspberries;
- 100 g brown sugar;
- 11 g fresh yeast;
- 50 g sunflower oil;
- 50 g walnuts or almonds;
- 0.5 cups of warm water.
Cooking process:
- Mix sugar with sunflower oil. If there is no brown, use white, this will not affect the quality of the test.
Mix sunflower oil with sugar
- Dissolve in warm water yeast. Mix with flour, add salt and sunflower oil with sugar. Mix thoroughly and leave to rise in a warm, draft-free place for 1-2 hours.
Mix the ingredients in a bowl and leave the dough to rise.
- If you have a microwave, put the kneaded dough in it for 1 minute, setting the power to 20%. The dough will warm up and then rise to the desired level in 20 minutes at room temperature.
- While the dough is running, defrost the raspberries and sprinkle with a little sugar to remove excess juice.
Cover the raspberries with sugar to make them juice.
- Lubricate the shape butter, distribute most of the dough in it, not forgetting to make the sides. Sprinkle with chopped walnuts or almonds.
Divide a portion of the dough into a mold and sprinkle with chopped nuts
- Place the prepared raspberries on top of the dough.
Lay out the raspberry filling
- Roll out the rest of the dough in a layer 0.5 cm thick, carefully "cover" it with a layer of raspberries, pinch the edges. If you have time and desire, you can make a kind of lid in the form of a lattice out of this dough.
- Allow 30-50 minutes to proof.
- Bake for 30 minutes at 200 degrees, then remove the pie from the oven, let cool and sprinkle with powdered sugar or grated chocolate.
In a convection oven, set the temperature 10 degrees lower than required.
The "lid" of the pie can be decorated as desired
Open pie with frozen raspberries made from yeast dough
This dessert is very easy to prepare, especially if you like to bake with yeast. The pie is baked quickly, and it will probably be eaten even faster!
You will need:
- 3.5 cups wheat flour;
- 2.5 cups frozen raspberries
- 0.5 cups white sugar;
- 0.3 cups brown sugar (for sprinkling);
- 1.5 teaspoons of salt;
- 160 g butter;
- 3 chicken eggs;
- 1.5 cups of milk;
- 2 heaping teaspoons of dry yeast.
Before you start kneading the dough, prepare the pan in which you will bake the cake. This container must have high sides.... Grease the pan with butter or cover with parchment paper.
Cooking process:
- Place a small saucepan over low heat. Heat 100 g of butter in it so that it melts (but does not start to boil), add milk and sugar.
It may be more convenient to do this in a water bath, placing a small saucepan in a large bowl of water, because the mixture should be warm, not hot.
In a small saucepan, melt the butter without boiling.
- For sweeter cakes, add more sugar than indicated on the ingredients list. And when the butter in the saucepan has completely melted, remove it from the heat, cool until warm, add dry yeast and leave the mixture for a while.
Pour dry yeast into a warm butter-milk mixture
- The heat will cause the yeast to bubble. This means that the mixture is already ready for making the dough.
When the mixture starts to bubble, you can knead the dough.
- Whisk the eggs in one bowl and measure out the flour and salt in the larger bowl.
Prepare food for dough
- Combine the milk, butter and yeast mixture with flour and eggs. Stir with a spatula until completely even.
Combine all products and knead the dough
- Put the dough in a mold and spread over the surface. Cover with plastic. Leave for an hour in a warm place to fit.
If time permits, the dough can be left for 7-8 hours in the refrigerator for slow fermentation, and then warmed at room temperature
Cover the spread out dough with plastic wrap and leave to rise.
- Defrost raspberries, if excess liquid (juice) has formed, drain it into another dish. Place the berries on a suitable dough.
Put thawed raspberries on the dough that has come up
- Sprinkle brown sugar on top and drizzle with melted butter (60g) evenly.
Sprinkle the raspberries with sugar and butter
- Put the cake pan in the oven preheated to 190 degrees. Bake for 30-40 minutes, until golden brown.
Bake open pie with raspberries until golden brown
Puff pastry
If you don't have much time to bake, you can bake a frozen raspberry pie from a ready-made puff pastry... It is very easy to use and will save you a lot of time. Even if guests are about to come to you, you will have time to prepare sweets for tea.
We suggest you use a mixture of frozen berries, such as raspberries and blueberries, for this cake. They go well both in taste and in terms of benefits.
We need:
And also puff pastry great for making small frozen raspberry patties. To do this, cut a layer of dough into equal squares, roll it out, put a teaspoon of sugar and some berries inside each, pinch the edges and bake for 25 minutes.
Sweet, juicy raspberry pies - a treat for a large company
Filling option
This cake will surely appeal to those who love a slight sourness in the taste of baked goods. For the test, take:
- 150 g butter;
- 0.5 cups of sugar;
- 0.5 cups sour cream;
- 2 cups of flour;
- 1 teaspoon baking powder.
For filling and filling you will need:
Remove the raspberries from the freezer before making the dough. The berries will not have time to flow during this time. Take a split baking dish with high sides.
Cooking procedure:
- Start mixing sour cream with sugar. Meanwhile, melt the butter into microwave oven or in a water bath.
Mix sugar and sour cream in a bowl
- When the melted butter has cooled, pour it into the sour cream and sugar mixture. Stir well with a whisk, but do not whisk.
- Gradually adding flour and baking powder, knead the dough until elastic and soft.
Knead the dough from prepared foods
- Grease the baking dish with butter and flour. Place a circle of baking paper on the bottom. Distribute the dough with your hands, making high sides out of it.
Roll out the dough and place it in the mold, forming the sides
- While the dough is resting in the mold, prepare the pouring. Combine sour cream, egg, 2 tablespoons of flour, sugar. Stir with a whisk to completely break up any lumps. You can use a blender or mixer.
- Spread the raspberries over the dough in the form, fill with the prepared sour cream cream. Bake for an hour at 180 degrees until the cream thickens.
Place raspberries on the dough and fill with the filling
- When the prepared cake has cooled slightly, remove it from the oven. Remove the edges of the baking pan and use the edge of the baking paper to gently drag the cake onto a flat dish. If you do this with baked goods that are still hot or warm, they will begin to crumble.
Let the cake cool before dragging it out of the mold and onto the platter.
You can grind raspberries with cottage cheese (50-100 g is enough), and distribute this filling evenly over the dough, and pour on top sour cream... So you get not only delicious, but also healthy raspberry-curd jellied pie.
From butter biscuit dough
Delicate and soft sponge cake is an excellent base for a cake. Even if the frozen raspberries taken for him turn out to be sour, the sweetness of the dough will fix it.
Sponge cake can be served with ice cream
Products:
- 150-200 g sugar for dough;
- 1 tablespoon sugar for sprinkling raspberries;
- 3 eggs (only need proteins);
- 200 g flour;
- 2 tablespoons of sour cream with a fat content of up to 30%;
- 125 g butter;
- 1 teaspoon vanillin
- 200 g frozen raspberries;
- 1 teaspoon baking powder.
Cooking process:
- Whisk the whites with half the sugar until a thick foam forms.
Whisk the egg whites with the sugar.
- Beat the remaining sugar with butter, warmed to softness, until creamy. Add sour cream, add vanillin, beat again.
Prepare the base for the dough using butter, sugar and sour cream
- Now sift the flour, add baking powder to it and stir in the butter.
Add flour and knead the dough
- Gently add the whipped egg whites into the resulting mass. Stir the dough with a spatula from bottom to top. Add the remaining flour and slowly knead until smooth.
- Grease a baking dish with oil and transfer the dough into it, spreading evenly over the surface. Put raspberries on top (you don't need to defrost them). Sprinkle with 1 tablespoon of sugar.
Put the dough in a mold, distribute the berries over it
- You need to bake a sponge cake with raspberries at a temperature of 180 degrees in a preheated oven. 30 minutes will be enough for this. Just in case, check the readiness by piercing the cake with a wooden splinter: if it is dry, then the baked goods are ready. Remove from the oven, sprinkle with powdered sugar and garnish with mint leaves.
Decorate the finished cake to taste
A simple recipe for a multicooker
You can also easily make a sponge raspberry tart in the multicooker. We suggest you add other berries to frozen raspberries, for example, lingonberries and blueberries in equal proportions to experiment with the flavor of the pie.
You will need:
- 250 g frozen raspberries (or a mixture of it with other berries);
- 200 g sugar;
- 250 g flour;
- 3 eggs;
- 1 bag of baking powder;
- 1 bag of vanilla sugar;
- 1 pinch of salt;
- 30 g starch;
- 1 tablespoon butter for greasing the bowl.
The slow cooker will help you prepare raspberry pie quickly and without hassle.
If you have a multicooker-pressure cooker, set the Baking mode and do not forget to open the steam valve.
If you wish, you can sprinkle the cake with powdered sugar, grated chocolate, or brush with whipped cream.
Video: recipe for a quick pie with frozen berries
Using basic recipe soft dough with vanilla-creamy taste, preparing a simple raspberry pie. The pastry combines light sweet crumb, a lot of juicy summer berries with a noticeable sourness and, of course, a breathtaking aroma!
The pie does not need any cream, or glaze, or any other confectionery addition - all the beauty of the product is in simplicity, accessibility, ease of preparation and excellent taste! Minimum hassle and flawless results!
Ingredients: 
- raspberries - 250 g;
- sugar - 2 tbsp. spoons.
For the test:
- eggs - 2 pcs.;
- flour - 150 g;
- butter - 80 g;
- sugar - 100 g;
- vanilla sugar- 10 g;
- baking powder - 1 tsp.
Raspberry pie simple recipe with photo
- Grind the butter, softened at room temperature, with granulated sugar - we combine the components into a single mass. In addition to the usual, do not forget to add vanilla sugar, which will saturate the crumb of the cake with a light aroma.
- Add eggs, stir.
- Combining flour with a teaspoon of baking powder, add in small portions to the butter-egg mass. You should get a thick, sticky, homogeneous dough without flour lumps.
- Lightly grease a baking dish with a diameter of 22 cm (no more) with butter. Smear the thick dough with an even layer.
- We sort out the raspberries in advance, rinse and dry them, throwing them into a colander. Distribute clean and dry berries over the flour base (no need to press in). Sprinkle on top with two tablespoons of sugar.
- We send the pie with raspberries to the oven preheated to 180 degrees. We bake for about 30-40 minutes - the dough should rise slightly and brown. To finally make sure that it is ready, we check the crumb for dryness by immersing a match / toothpick in the center of the cake. Having cooled down, we take out fragrant pastries out of the form.
- Cut into portions with triangles and serve a simple raspberry pie to the table!
Enjoy your tea!