A simple and familiar combination of whipped cream, raspberries and shortcrust pastry, but no less tasty for that. Raspberry pie - а great dessert with a summer berry that is easy to prepare following a simple recipe.
Servings: 10
Calories: 274 kcal/100g
Cooking time: 75 minutes
Difficulty of preparation: medium
Ingredients for the dough (d=28 cm):
- 400 g flour
- 200 g softened butter
- 120 g powdered sugar
- 1 egg
- a sachet of vanillin
- salt
- flour for desktop
- butter and flour for mold
Filling Ingredients:
- 350 g raspberries
- 2 tbsp. of sugar
- 50 g orange juice
- 700 ml cream
Recipe step by step:
- Sprinkle flour on a work surface.
- Make a well in the center and put the butter, egg and icing sugar, sifted with vanilla.
- Knead the dough until smooth. Shape the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
- Turn on the oven to heat up to 180 degrees. Grease the form with butter and sprinkle with flour.
- Roll out the dough into a sheet, about 5 mm thick and line the mold with it.
Note: instead of one large form, you can prepare many baskets, and also fill them with stuffing.
- Pierce the dough with a fork, cover with parchment and cover with dry beans. Go to the oven for about 35 minutes.
- Remove from the oven, remove the beans and leave to cool.
Preparing the stuffing:
- Rinse the raspberries and let the water drain.
- Mix most of the raspberries (250 g) with orange juice, sugar and leave to infuse.
- In a chilled bowl, beat the cold cream into a thick foam.
- Add a quarter of the whipped cream to the raspberries and mix until smooth.
- Put the cake on a serving dish and fill it with the raspberry mixture. Top the cake with the remaining whipped cream and raspberries.
Tip: use a pastry bag to decorate with whipped cream.
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