Raspberry Shortcake
8 servings
90 minutes
Raspberry pie made from shortcrust pastry is a true classic of Russian cuisine, filled with the aroma of childhood and home comfort. Its history goes back to traditional Russian recipes where the combination of sweet dough and berry filling has always symbolized a warm family hearth. The crispy shortcrust base, soft and slightly crumbly, is harmoniously complemented by a delicate layer of raspberry jam that gives the pie a rich, refreshing taste with a hint of tartness. The top layer grated from chilled dough adds a textured finish and creates an exquisite appearance. This pie is perfect as an independent dessert for tea or as a festive treat. Raspberry pie is the taste of summer in every bite, filling the heart with joy and warmth.
1
Melt and cool the butter or margarine.
- Butter: 200 g
2
In a bowl, add sugar, melted butter, eggs, vanillin, and mix everything well.
- Sugar: 1 glass
- Butter: 200 g
- Chicken egg: 2 pieces
- Vanillin: pinch
3
Gradually add the sifted flour mixed with baking powder and knead the dough (the dough should not be stiff).
- Wheat flour: 2.5 glasss
- Baking powder (raising agent): 1 teaspoon
4
Divide the dough into 2 parts (1/3), place the smaller part in the freezer for 1 hour.
5
Evenly distribute most of the dough on the baking sheet (the dough can be rolled thin or laid out in a thicker layer).
6
On top, spread a layer of jam on the dough and carefully smooth it out with a spoon.
- Raspberry jam (preserve): 200 g
7
Take a smaller piece of dough from the freezer and grate it on top of the jam using a coarse grater.
8
Place the pie in a preheated oven at 200 degrees and bake for 20-25 minutes.
