Raspberry Cream Pie (Krämig paj med hallon)
6 servings
90 minutes
Raspberry cream pie is a true embodiment of comfort and tenderness in Yugoslav cuisine. Its base is a crispy shortcrust pastry that perfectly complements the soft, velvety filling of sour cream, vanilla sugar, and fresh raspberries. When baked, the pie develops a golden crust and its aroma fills the kitchen with sweetness and warmth. Historically, this dessert emerged as homemade baking that delighted families during tea time. It is not only exquisite but also simple to prepare, making it ideal for cozy evenings. Raspberry cream pie can be served chilled, with fresh berries and powdered sugar adding the final touch to its flavor, making it even more appealing. The slight tartness of raspberries beautifully balances the sweetness of the filling, creating a harmony of textures and flavors.
1
First, we prepare the pie base: mix cold butter, 40 g of sugar, flour, baking soda, and cold water until a uniform dough forms. Spread it in a baking dish and create edges (24 cm in diameter). Place it in the refrigerator for 30 minutes.
- Butter: 150 g
- Sugar: 160 g
- Wheat flour: 180 g
- Soda: 1 tablespoon
- Water: 2 tablespoons
2
Take the mold with the dough out of the fridge and place it in a preheated oven at 200 degrees for 12 minutes.
3
Filling: beat the egg, sour cream, 120 g of sugar, and vanilla sugar.
- Chicken egg (large): 1 piece
- Sour cream 35%: 200 g
- Sugar: 160 g
- Vanilla sugar: 2 teaspoons
4
Take the form with the dough out of the oven, first layer 250 g of raspberries, then pour the filling on top.
- Raspberry: 375 g
5
Place in the oven at 200°C for 35-40 minutes (until the filling is golden but not burnt);
6
Cool before serving, place fresh raspberries on top (125 g) and sprinkle with powdered sugar.
- Raspberry: 375 g
- Powdered sugar: 1 tablespoon