Summer Raspberry Pie
4 servings
40 minutes
Summer raspberry pie is a delicate treat that embodies the warmth of summer days. Its roots go back to Russian cuisine, where simple ingredients turn into amazing desserts. The light dough with a crispy crust, the sweetness of the sour cream filling, and the juiciness of fresh raspberries create a harmony of flavor. The raspberry hue not only pleases the eye but also gives the pie freshness and a slight tartness. This dessert is perfect for family tea gatherings, summer picnics, or cozy evenings at the dacha. Easy to prepare, it doesn't take much time, and the result always impresses. Chilled, it becomes even tastier, and the combination of creamy texture with fresh berries makes it a true summer favorite.
1
Melt the butter and set it aside.
- Butter: 50 g
2
Beat the eggs with sugar and combine with melted butter.
- Chicken egg: 1 piece
- Sugar: 2 tablespoons
- Butter: 50 g
3
Add flour and baking powder to the obtained mass.
- Wheat flour: 0.5 glass
- Baking powder (raising agent): 0.5 teaspoon
4
Pour the batter into a flour-dusted mold and bake for 10 minutes at 175 degrees.
5
Whip the sour cream with 2 tablespoons of sugar. Wash and dry the raspberries.
- Sour cream: 400 g
- Sugar: 2 tablespoons
- Raspberry: 200 g
6
Place raspberries on the prepared crust and pour sour cream over it. Refrigerate for a couple of hours.
- Raspberry: 200 g
- Sour cream: 400 g
