Raspberry Pie
6 servings
60 minutes
Raspberry pie is a delicate combination of crispy shortcrust pastry and fragrant, slightly tart filling made from ripe raspberries. This dessert originates from Russian cuisine, where berry pies have always held a special place on festive and family tables. The raspberry filling retains its juiciness and natural sweetness, while the pastry provides a pleasant contrast in textures. Sometimes ground almonds are added, enriching the flavor with light nutty notes. This pie is perfect for evening tea and can be served warm or chilled. Due to its simplicity and exquisite taste, it remains a favorite dessert for those who appreciate natural ingredients and traditional recipes.
1
Mix soft butter with sugar, but do not beat, just mix. Separately, beat the egg and add half of it to the butter and sugar. Sift the flour and gradually add it to the other ingredients. Finally, you can add a small touch for improvisation: ground almonds or coconut flakes, for example.
- Butter: 100 g
- Sugar: 65 g
- Chicken egg: 1 piece
- Wheat flour: 175 g
- Almond: 50 g
2
The dough is ready, we will roll it into a ball, wrap it in plastic wrap, and send it to the fridge for 30 minutes. In the meantime, let's focus on the most delicious part - the filling.
3
It's very simple here! We take raspberries, put them in a pot or a non-stick pan, add a little sugar, and heat. It's better when the berries are whole, as it gives the pie a fresh look. Once heated and juice appears, you can take it off the stove.
- Raspberry: 500 g
- Sugar: 65 g
4
Now you can return to the dough. Place baking paper in a round form. Lay out the dough, put foil on top, and cover with beans. Put it in the oven for 15 minutes.
5
Remove the cake, take off the foil, and leave it in the oven to brown for another 8-10 minutes.
6
When the cake is fully ready, spread the filling on top.