Butter pie with raspberries
8 servings
30 minutes
Raspberry butter pie is a delicate, aromatic treat that embodies the coziness of home baking. Its origin can be linked to the traditions of Russian cuisine, where butter and fresh berries are often used in desserts. This pie delights with its softness, a light vanilla note, and the sweetness of cane sugar that perfectly complements the tartness of fresh raspberries. The pastry melts in your mouth, and powdered sugar adds an exquisite finish. Perfect for morning tea or a cozy evening with a cup of fragrant tea. Serving it with whipped cream makes it even more airy and festive, turning an ordinary meal into a true gastronomic delight.
1
Preheat the oven to 180 degrees.
2
Grease the pie pan with butter and line it with baking paper.
- Butter: 250 g
3
Beat the softened butter with sugar using a mixer until light and fluffy. Gradually add the eggs and mix well.
- Butter: 250 g
- Cane sugar: 250 g
- Chicken egg: 4 pieces
4
Add vanilla and whip again. Sift the flour and gradually mix it with the milk. Combine the ingredients and continue to whip until smooth. Pour the batter into the mold.
- Vanilla extract: 1 teaspoon
- Self-raising flour: 185 g
- Wheat flour: 60 g
- Milk: 185 ml
5
Bake for 1 hour 10 minutes or until a inserted wooden stick comes out clean. Leave in the mold for 10 minutes, then turn onto a plate. Dust with powdered sugar. Serve with raspberries and cream.
- Icing sugar: to taste
- Raspberry: to taste
- Whipped cream: to taste
