Raspberry pies are baked using various technologies using a certain type of dough. This dessert always turns out delicious and appetizing. So don’t waste time, let’s try to make a raspberry pie right now.
Even a novice cook can make a classic charlotte with raspberries.
To prepare it, take the following products:- three eggs;
- 200 g sugar;
- a glass of wheat flour;
- two pinches of baking powder;
- half a glass of berries;
- 2 g salt;
- powdered sugar.
, decorate at your own request. Today you can buy frozen raspberries in almost any supermarket. This best option
when there are no fresh berries. However, there are concerns that such berries will not retain their shape after defrosting and will release a lot of liquid. To prevent this from happening, take the raspberries out of the freezer and shake them in a container. This way the berries are separated from each other and the excess ice disappears. Having removed the “snow”, they begin to prepare the pie.
Thus, the berries are used as a filling for charlotte, and it is not necessary to wait for them to defrost completely. Pie with frozen raspberries is almost as tasty as baking with fresh berries.- Shortbread pie To make raspberry shortbread pie, take the following ingredients:
- 100 g butter;
- egg;
- 100 g sugar;
- 220 g flour;
- a pinch of salt;
- For the filling and shortbread you will need:
- 200 g flour;
- egg;
- 150 g butter;
The dessert is ready when a golden crust appears on top.
Tsvetaevsky pie with raspberries
- half a glass of sour cream;
- 200 g flour;
- a teaspoon of baking powder;
- half a glass of sugar;
- two glasses of flour.
- one egg;
- a glass of sour cream;
- a glass of sugar;
- two tablespoons of flour;
- 350 g raspberries (fresh or frozen).
You need to remove the dessert from the mold when it has cooled down, otherwise it may lose its shape.
Tsvetaevsky pie is also prepared with other berries; you can use fruits.
Puff pastry recipeFor raspberry pie, you can use ready-made puff pastry (yeast).
Making this dessert is quite simple and quick. To do this take:- 350 g puff pastry dough;
- a glass of raspberries;
- 0.5 cups sugar;
- butter.
Tea, cocoa, milk and coffee go perfectly with such baked goods.
Curd pie with raspberriesYou can get a delicate and aromatic dessert by preparing cottage cheese pie with raspberries.
- 100 g sugar;
- 200 g cottage cheese;
- 250 g raspberries;
- 150 g sugar;
- 150 ml milk;
- two eggs;
- a pinch of vanillin;
- 220 g flour;
- 50 ml oil (sunflower or olive);
- a teaspoon of baking powder;
- a small spoon of soda.
The cooled baked goods are removed from the mold and sprinkled with powdered sugar if desired. Cottage cheese and milk can be of any fat content.
Cooking with yogurtTo all lovers homemade baked goods You'll definitely love the raspberry yogurt-based pie.
To prepare it you will need:- two glasses of flour;
- 200 ml natural yogurt;
- two eggs;
- 1.5 teaspoons baking powder;
- a glass of sugar;
- 120 ml vegetable oil;
- 2 g salt and 5 g vanillin;
- 200 g raspberries.
Using the same principle, a raspberry pie is prepared using sour cream, replacing yogurt with it. Along with raspberries, some housewives use cherries, black currants, and strawberries.
Shortbread pie with raspberries in the middle of summer is no problem! Spectacular, fragrant, delicate, it will captivate you at first sight and will firmly settle in your notebook of branded recipes. After all shortbread dough It’s simple and quick to prepare, and instead of raspberries, you can use any berries and fruits. But bear berry lovers, of course, will not replace it.
For the shortbread base of the pie, take standard flour, eggs, butter, sugar and a little salt. For sour cream jelly, gelatin, sour cream and raspberry juice are useful. Ready-made raspberry jelly will also work, but it will make the cake more chemical than necessary. Fresh ripe raspberries will sound in the jelly filling with a cheerful summer note of divine taste and amazing aroma.
And even though the pie looks a little restaurant-like due to the proportional arrangement of berries in the jelly, this will not affect the taste of homemade baked goods.
What types of shortbread pies with raspberries are there?
Beautiful raspberry pie option - chocolate dessert. A melted chocolate bar is added to the shortbread dough. And after that, the choice is up to the hostess: to make the pie open or closed, with cream, filling or meringue.
In addition to shortcrust pastry, puff pastry, yeast, kefir or sour cream pastry will go well with raspberries. If you take a store-bought ready-made base, it will turn out very quickly and is not at all troublesome. All that remains is to rinse the raspberries and distribute them over the dough.
The taste of the pie is influenced not only by its base, but also by appropriate additives. So, you can put nuts in the dough. Caramelized nuts will sound pleasant. Other fruits and berries (bananas, pears, apples, black currants, cherries) will also be useful.
The top of the pie will be decorated with fresh raspberries, caramel, whipped cream, chocolate chips or a mesh of melted chocolate, and a sprinkle of cinnamon or powdered sugar. Sprigs of mint or rosemary will add color.
Making raspberry shortbread pie- Let's prepare shortbread dough. Sift the flour, add vanillin, salt, sugar and soft butter. Before use, it should stand at room temperature for 2 hours. Grind everything into crumbs with your hands, add cold boiled water and knead the dough. It will be soft and sticky. Place it in the freezer for 10-20 minutes or in the refrigerator for 30 minutes. There the dough will become firmer due to the cooling butter. Before transporting the dough for cooling, it is better to wrap it in cling film so that it does not become saturated with foreign odors and become crusty.
- Wipe the baking dish dry. After the time has passed, remove the dough and spread it into the mold with your hands. We didn't make the sides. If you really want, you can build them. Prick the dough with a fork and cover with parchment, onto which dry peas will be poured in a thick layer. This weight is necessary so that the shortbread dough does not become lumpy or hilly during baking. According to the impact of the load, it will be uniform and of the same thickness along the entire perimeter. 10 minutes before the end of baking, the weight can be removed so that the base browns.
We will bake the shortbread dough for the raspberry pie in an oven preheated to 200 degrees for 25-30 minutes.
- During this time, prepare raspberry juice from fresh raspberries.
- Pour gelatin into a bowl and add cold boiled water to make jelly from sour cream and juice. After half an hour, when the gelatin has swelled, it will be possible to work with it.
- Remove the prepared shortbread pie base from the oven and cool.
- Mix raspberry juice and sugar and put on low heat to obtain syrup. After the sugar grains have dissolved, turn off the heat and cool the syrup. You can do this by pouring it into a glass and placing the glass in a container of ice water.
- Let's return to gelatin. Heat it in the microwave, stir until the lumps are completely dissolved.
- Pour warm syrup into cold sour cream (ideally, left out of the refrigerator for about an hour). Mix without delay. Then add gelatin in a thin stream with constant stirring. Mix the mixture well and intensively.
- Pour the sour cream jelly mixture onto the sand base. Place the mold in the refrigerator to harden.
- Let's make raspberry jelly. Add cold water to the gelatin. Let's wait until it swells. Let's heat it up in the microwave. You can mess around with a water bath. Pour it into the raspberry juice in a thin stream, mix and pour it onto the frozen sour cream jelly. Place washed and dried fresh raspberries over the jelly randomly or in a pattern. Let's put it in the refrigerator to harden.
The finished raspberry shortbread pie took some time. But it was a joyful and pleasant time, left to myself. The process of creating a masterpiece fills the creator with energy and strength, goodness and positivity. And how nice it is to take the finished raspberry shortbread pie out of the refrigerator, cut it into portioned pieces and present it to your loved one or guests. Households will get to this culinary miracle before the official presentation and cutting into equal portions. After all, the pie is so good that it is very difficult to resist its magnetism. No. It's simply impossible.
Cook with us and enjoy the taste of summer.
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Raspberries are used not only as a remedy for colds. This berry goes well with many desserts. It is often their basis. Shortcrust pastry pie with raspberries is tasty dish, which will certainly please even gourmets. Its secret is in the aromatic berries, as well as in the combination of rough dough and soft fruits. You can also modify the filling options by adding new components.
Sour cream version: list of ingredientsShortbread pie with raspberries and sour cream filling is one of the most popular recipes for this kind of dessert. It turns out very tasty, aromatic and beautiful. In fact, it consists of three parts: the dough, the berries themselves and, finally, the sour cream filling. In some cases, decoration may also be necessary. However, such a unique dessert looks beautiful on its own.
For the test you need:
- 150 g butter, previously softened at room temperature;
- 1/2 tbsp. sour cream with a fat content of 15 to 20%;
- a small amount of baking powder;
- granulated sugar 100-150 g;
- 2 tbsp. flour, sifted in advance.
To fill you need to prepare:
- 1 tbsp. sour cream;
- 1 tbsp. Sahara;
- medium-sized chicken egg;
- 2 tbsp. l. wheat flour.
For the filling you will only need about 350 g of berries. For shortcrust pastry pie with raspberries, you can use both fresh and frozen fruits. In this case, you should slightly defrost the berries, but do not let them release the juice, since excess liquid is not needed.
Cooking: stagesWhen all the ingredients are ready, you need to proceed directly to preparing the dough. Mix sugar, sour cream and butter. Baking powder also goes here. You should add flour gradually, in small portions, to knead it thoroughly, without lumps. The finished dough is quite elastic.
The baking dish can be pre-greased with oil, for example vegetable oil, not forgetting the sides. The dough itself is evenly distributed along the bottom of the mold, and then on the sides.
You can immediately place the raspberries on the finished dough, but it is better to do this after the filling is ready. This will help prevent the berries from leaking. Then the raspberry shortbread pie will be more beautiful.
To fill, sour cream and sugar are thoroughly mixed, and then flour and egg are added. The mixture is whipped with a whisk. The raspberries are placed on the prepared dough and covered with sour cream filling. Shortbread pie with raspberries, the recipe for which is described here, is prepared at a temperature of 190 o C. On average, it can be baked for about an hour, depending on the thickness of the dessert.
A pie with such aromatic berries looks beautiful on its own. However, some people prefer to further decorate this dessert, especially if guests are expected to arrive.
Almonds would be a good accompaniment for this raspberry shortcake. This nut goes well with delicious fruits. In addition, the nut petals look beautiful against the pink top of the finished sweet dish.
You can also decorate the pie with a crumb of chopped almonds, granulated sugar, butter and a pinch of flour. This mixture can be rubbed directly with your fingers and distributed evenly throughout the cake.
To make raspberry shortbread pie, you need the following ingredients:
- 100 g butter;
- For the filling and shortbread you will need:
- 200 g sugar;
- 2 eggs, the larger the better;
- 1 tsp. baking powder or soda and vinegar;
- 0.5 kg of cottage cheese with a fat content of 9%;
- 500 g raspberries;
- vanilla sugar;
- a little powdered sugar.
What is the base in the raspberry pie recipe? Shortbread dough, of course. To prepare it, flour is sifted together with baking powder, and then solid butter is added to it. The components are chopped together, gradually mixing and chopping. It turns out to be a kind of crumb.
Then grind one egg and half the sugar, add it to the resulting crumbs and knead a fairly tight dough. It should be placed in cling film, carefully wrapped, and then put in the refrigerator for 20-30 minutes.
Now is the time to prepare the filling. The cottage cheese should be rubbed through a sieve. In a separate bowl, mix the egg, the rest of the granulated sugar, and sour cream. The mixed mixture is gradually combined with cottage cheese, and then whipped into a creamy mass.
The mold should be greased with a piece of butter. The finished dough is evenly distributed over it, raising the sides. Then pour the cream from the cottage cheese. The berries are placed on the top layer so that it looks beautiful.
The pie is baked at a temperature of 190 ° C for about 30 minutes. The cooled dish can be sprinkled with a little fine powdered sugar as a decoration.
Any of these recipes offers a good option for making shortcrust pastry. However, the filling can be modified, for example, using two types of berries.
For this you need:
- Blackberries and raspberries - 100 g each;
- 250 g ryazhenka;
- 2 eggs;
- a little less than half a glass of sugar;
- starch - 2 tbsp. l.;
- 1 protein.
All ingredients, except blackberries and raspberries, are mixed in one bowl and then whisked thoroughly. If desired, you can also add vanilla or cinnamon. There is an option with the addition of lemon zest.
The resulting mixture is poured over the finished dough and they begin to decorate the raspberry and blackberry shortbread pie directly with the berries. They can be placed randomly. However, a symmetrical arrangement looks no less beautiful. To do this, first lay out blackberries in rows, and between them there are raspberries.
The preparation time for this pie is about 40 minutes. The filling should become thick and not leak. Then dessert will be ready.
If your raspberry harvest has already tired you with its abundance and you no longer know what to do with this aromatic sweet berry, I suggest you bake a raspberry shortbread pie that is magnificent in beauty and taste. This pie is prepared very simply and quickly without any kitchen equipment, although it will take time to chill the dough and filling. To prepare it, it is not necessary to use a beautiful, selected berry; small and damaged raspberries, which are most often left at the end of the harvest period, are quite suitable. In winter, an open shortbread pie can be baked from frozen berries or even filled with raspberry jam.
Raspberry pie prepared according to this simple recipe, is a crispy basket made of delicate shortcrust pastry, filled with viscous aromatic raspberry jam and decorated with an appetizing golden mesh on top. The abundance of juicy berry filling on a thin layer of unleavened dough makes this pie quite light, healthy and not too high in calories. A fragrant shortbread pie with raspberries is perfect with a cup of tea or coffee on a hot summer afternoon and will certainly please your whole family, young and old!
Useful information How to make shortbread pie with raspberries - a recipe for shortcrust pastry pie with fresh raspberries or raspberry jam with step-by-step photosINGREDIENTS:
- 325 g flour
- 220 g cold butter
- 1 tbsp. l. Sahara
- a pinch of salt
- 4 tbsp. l. ice water
- 400 g raspberries
- 120 g sugar
- 2 tbsp. l. potato starch
- 200 ml water
For lubrication:
- 1 yolk
- 1 tsp. milk
COOKING METHOD:
1. In order to bake raspberry shortbread pie, we will first prepare the filling, since we will need time to cool it. To do this, place the raspberries in a saucepan, add sugar and 100 ml of water and cook over low heat for 10 minutes, skimming off the foam if necessary.
You can use fresh or frozen raspberries as a filling for this pie, and bruised or damaged berries are fine, as they will turn into a smooth jam.
2. While the raspberries are cooking, pour 100 ml of cold water into a glass, add starch and stir thoroughly. 
3. Pour the diluted starch into a saucepan with raspberries. 
4. Cook over low heat with constant stirring for 3 - 5 minutes until a thick, viscous mass is obtained. Place the raspberry pie filling in the refrigerator until completely cool. 
5. To prepare the chopped shortcrust pastry for the pie, sift the flour and salt into a large bowl. 
6. Add sugar and cold butter, cut into small cubes.
7. Rub the butter and flour with your hands until coarse crumbs form. This procedure should be done as quickly as possible so that the dough does not heat up and the butter does not begin to melt. You can also make shortbread crumbs in a food processor or chop butter and flour with knives on a table or cutting board. 
8. Add ice water and knead the dough briefly until it begins to come together. Roll the dough into a ball, wrap in cling film and refrigerate for 30 minutes. 
9. Roll out 2/3 of the chilled dough on a floured surface into a layer 3 mm thick. 
10. Carefully roll the dough onto a rolling pin and transfer it to the pan, making small sides; prick the bottom of the pie with a fork. I had a round tart pan with fluted sides with a diameter of 25 cm. There was no need to grease the pan with anything, since the dough contains a lot of oil. 
11. Place the raspberry filling on the dough and distribute it evenly over the bottom of the pie. Roll out the remaining dough thinly and cut into strips 2 cm wide. 
12. Place strips of dough on the raspberry filling in the form of a lattice and brush them on top with egg yolk mixed with milk. 
13. Bake the pie in an oven preheated to 180°C for 35 - 40 minutes until deeply browned.
Let the pie cool completely before slicing and serving, otherwise the filling will leak out. Delicious crumbly shortbread pie with raspberries is ready! 
Mix sugar, flour and baking powder. Grate the margarine on a coarse grater. Add margarine to dry mixture and mix well. Add the egg and knead the dough. The dough should be soft and elastic and should not crumble. If the dough crumbles, you can add another 1-2 tablespoons of ice water.
Grease a baking pan (I used a diameter of 26 cm) with butter or margarine and evenly distribute the dough over the pan, making sides. Place the form with the dough in the refrigerator for 30 minutes.
At this time, prepare the sour cream filling, beat the eggs with sugar until the sugar is completely dissolved. Add sour cream and flour and beat until fluffy.
We take the shortbread out of the refrigerator, place raspberries on it, pour sour cream mixture on top and place in an oven preheated to 180 degrees for 40-45 minutes.
Let the cake cool in the mold. In order for the pie to cut beautifully, it is better to leave it in the refrigerator overnight and serve the next day.
Shortbread pie with raspberries in sour cream filling is ready! Watch the video for the process of making the pie. Bon appetit!
