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Print Recipe
Raspberry Pie with Sour Cream Filling Recipe
Shortbread, sour cream filling and raspberries are a great combination for a summer juicy pie. This is the raspberry season, so of course, raspberries are used, but they can be replaced with any seasonal berry or fruit and the taste will be new every time, but the pie will always be very juicy.
Cook Time 90 minutes
Servings
Ingredients
Cake:
Casting:
Cook Time 90 minutes
Servings
Ingredients
Cake:
Casting:
Instructions
  1. Cut the butter into cubes and add the flour.
    Cut the butter into cubes and add the flour.
  2. Mix until crumbs form.
    Mix until crumbs form.
  3. Add egg.
    Add egg.
  4. Knead the dough.
    Knead the dough.
  5. Cover with cling film and refrigerate for 50 minutes.
    Cover with cling film and refrigerate for 50 minutes.
  6. Beat eggs and sugar.
    Beat eggs and sugar.
  7. Add sour cream, vanilla and starch and beat again.
    Add sour cream, vanilla and starch and beat again.
  8. Sprinkle the baking sheet with flour and put the dough on the bottom, leaving a small side. On the cake to make punctures with a fork
    Sprinkle the baking sheet with flour and put the dough on the bottom, leaving a small side. On the cake to make punctures with a fork
  9. Lay out the raspberries.
    Lay out the raspberries.
  10. Fill with sour cream.
    Fill with sour cream.
  11. Bake for 30 minutes at 180 degrees.
    Bake for 30 minutes at 180 degrees.
  12. Bon appetit.
    Bon appetit.
  13. Enjoy.
    Enjoy.

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