Thank you for checking out our raspberry pie recipe! 🍰✨ We're excited to share this simple and incredibly delicious dessert with you. If you have any questions or suggestions, write them in the comments. Don't forget to give us a like 👍 and subscribe to our channel so you don't miss new recipes! 👉 Have you made raspberry pie before? Share your results and photos in the comments!
Raspberry pie ❤ Ingredients: Butter: 150 gr Sugar: 160 gr Sour cream: 375 gr Eggs: 3 pcs Leavening agent: 10-12 gr (about 2-2,5 teaspoons) Flour: 345 gr A pinch of salt Raspberries: 300 gr (150 gr for filling, 150 gr for decoration) Instructions: Preparing the dough: Mix the soft butter with the sugar until smooth. Add the eggs and beat well. Stir in the sour cream and mix until smooth. In a separate bowl, mix flour, baking powder and a pinch of salt. Gradually add the dry ingredients to the butter mixture, kneading a thick dough. Shaping the pie: Place half of the dough on a baking tray pre-greased with oil or lined with parchment paper. Mashed potato 150 grams of raspberries and spread evenly over the pastry layer. Spread the rest of the pastry on top of the raspberry puree layer. Spread the remaining 150g of raspberries over the surface of the cake for decoration. Baking: Preheat the oven to 180°C. Bake the pie in the preheated oven for about 40-50 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Take the pie out of the oven and let it cool on the baking tray for about 10 minutes, then carefully transfer it to a wire rack to cool completely. Serving: Serve the pie warm or at room temperature. If desired, you can sprinkle with powdered sugar before serving. Tips: Choosing raspberries: It is best to use fresh or frozen raspberries for the pie. If using frozen, defrost and dry them beforehand. Alternatives: You can use other berries such as strawberries or blueberries instead of raspberries. Flavoring: You can add a little vanilla extract or lemon zest to the batter for extra flavor. Serving: The pie goes well with a scoop of vanilla ice cream or whipped cream. Storage: Store the pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Enjoy!
Thank you for checking out our raspberry pie recipe! 🍰✨ We're excited to share this simple and incredibly delicious dessert with you. If you have any questions or suggestions, write them in the comments. Don't forget to give us a like 👍 and subscribe to our channel so you don't miss new recipes!
👉 Have you made raspberry pie before? Share your results and photos in the comments!
Raspberry pie ❤
Ingredients:
Butter: 150 gr
Sugar: 160 gr
Sour cream: 375 gr
Eggs: 3 pcs
Leavening agent: 10-12 gr (about 2-2,5 teaspoons)
Flour: 345 gr
A pinch of salt
Raspberries: 300 gr (150 gr for filling, 150 gr for decoration)
Instructions:
Preparing the dough:
Mix the soft butter with the sugar until smooth.
Add the eggs and beat well.
Stir in the sour cream and mix until smooth.
In a separate bowl, mix flour, baking powder and a pinch of salt.
Gradually add the dry ingredients to the butter mixture, kneading a thick dough.
Shaping the pie:
Place half of the dough on a baking tray pre-greased with oil or lined with parchment paper.
Mashed potato 150 grams of raspberries and spread evenly over the pastry layer.
Spread the rest of the pastry on top of the raspberry puree layer.
Spread the remaining 150g of raspberries over the surface of the cake for decoration.
Baking:
Preheat the oven to 180°C.
Bake the pie in the preheated oven for about 40-50 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Take the pie out of the oven and let it cool on the baking tray for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
Serving:
Serve the pie warm or at room temperature. If desired, you can sprinkle with powdered sugar before serving.
Tips:
Choosing raspberries: It is best to use fresh or frozen raspberries for the pie. If using frozen, defrost and dry them beforehand.
Alternatives: You can use other berries such as strawberries or blueberries instead of raspberries.
Flavoring: You can add a little vanilla extract or lemon zest to the batter for extra flavor.
Serving: The pie goes well with a scoop of vanilla ice cream or whipped cream.
Storage: Store the pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Enjoy!
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Thanks for checking out our raspberry pie recipe! 🍰✨