Raspberry pie on shortcrust pastry
6 servings
60 minutes
Raspberry pie on shortcrust pastry is the embodiment of coziness and home warmth. Inspired by Russian culinary traditions, it combines a crispy shortcrust base with a fragrant raspberry jam filling. The delicate crumbly dough made with butter creates a perfect contrast to the rich berry sweetness. This pie not only delights the taste but is also perfect for tea gatherings with loved ones, filling the home with an atmosphere of comfort. Its simplicity hides elegance: the golden crust, light tartness of raspberries, and softness of the dough make it a favorite treat. Serving can be enhanced with a light sprinkle of sesame seeds, adding savory notes. Historically, such pies were made for family celebrations, creating traditions passed down through generations.
1
Melt the margarine or butter.
- Butter: 200 g
2
Cool down.
3
Add eggs, sugar, and mix everything well.
- Chicken egg: 2 pieces
- Sugar: 1 glass
4
Add slaked soda and mix.
- Baking soda reacted with acid: 0.5 teaspoon
5
Gradually add the flour.
- Wheat flour: to taste
6
When the dough stops sticking to your hands, it's ready.
7
Endure for 30 minutes.
8
Roll out the dough, sprinkle with starch, and spread the filling evenly.
- Potato starch: to taste
- Raspberry jam (preserve): to taste
9
You can bake both large and small portions in any heat-resistant dish until golden brown.
10
You can sprinkle with lightly toasted sesame.
