Raspberry Shortcake Pie
6 servings
40 minutes
Raspberry pie made from shortcrust pastry is the embodiment of Russian home baking, carefully passed down through generations. Its delicate shortcrust pastry, crumbly and fragrant, serves as the perfect base for sweet, slightly tart raspberries, reminiscent of summer gardens and village feasts. A light sweet topping adds an exquisite crunch to the pie, contrasting with the juiciness of the filling. This pie is perfect for a cozy family tea or a festive table, delighting guests with its vibrant flavor. Due to its simplicity in preparation and natural ingredients, it is a classic example of Russian cuisine where the harmony of taste and texture creates warm memories of home comfort.
1
Knead the dough (1 egg, 50 g (2 tablespoons) sugar, 70 g margarine (can be replaced with butter), 200 g flour). Mix the egg with sugar and butter, then add the flour. Form a round shape, place it in a mold where the pie will be baked (a mold about 25–30 cm in diameter is needed) and put it in the freezer for 10 minutes.
- Chicken egg: 1 piece
- Sugar: 275 g
- Margarine: 70 g
- Wheat flour: 290 g
2
While the dough cools, you can make the topping (40 g butter, 90 g (3 tablespoons) flour, 75 g (3 tablespoons) sugar. Mix the flour, sugar, and butter until small crumbs form.
- Butter: 40 g
- Wheat flour: 290 g
- Sugar: 275 g
3
Take the dough form out of the freezer and spread the raspberries evenly over the dough.
- Raspberry: 360 g
4
Mix semolina (2 tablespoons) and sugar (150 g) in a glass and sprinkle over the raspberries.
- Semolina: 2 tablespoons
- Sugar: 275 g
5
Put the topping as the last layer.
6
Bake the pie at 200 degrees for 25–30 minutes.