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:
- 250 gram Butter can be replaced with margarine
- 500 gram Flour wheat / Flour
- 2 pieces Chicken egg
Casting:
- 400 gram Sour cream
- 2 pieces Chicken eggs
- 130 gram Sugar
- 15 gram Potato starch
- 5 gram Vanilin
- 300 gram Raspberries
Ingredients
Cake:
Casting:
|
|
Instructions
- Cut the butter into cubes and add the flour.
- Mix until crumbs form.
- Add egg.
- Knead the dough.
- Cover with cling film and refrigerate for 50 minutes.
- Beat eggs and sugar.
- Add sour cream, vanilla and starch and beat again.
- 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
- Lay out the raspberries.
- Fill with sour cream.
- Bake for 30 minutes at 180 degrees.
- Bon appetit.
- Enjoy.
Related posts:
Raspberry and Sour Cream Pie Recipe
Berry Pie in Sour Cream Filling Recipe
Favorite Pie with Yogurt and Sour Cream Filling Recipe
Curly Pie with Raspberry Curd Filling Recipe
Portioned Grated Pie with Sour Cream Filling Recipe
Apple Cheesecake with Sour Cream Filling Recipe
Cheese Cakes “Roses” in Sour Cream Filling Recipe
Pancakes with Cottage Cheese under Egg-Sour Cream Filling Recipe
Sour Cream Pie with Tangerines and Kiwi Recipe
Jellied Sour Cream Pie with Cabbage Recipe
Sour Cream-Honey Pie with Apples Recipe
Sour Cream Pie with Persimmon Recipe