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Raspberry Pie with Sour Cream Filling 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.
Course Children's Food Ideas, Desserts Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine American Cuisine
Keyword Easy, For Beginners
Servings 12
Cook Time 90 minutes

Ingredients

Cake:
Casting:

Instructions

  1. Cut the butter into cubes and add the flour.
  2. Mix until crumbs form.
  3. Add egg.
  4. Knead the dough.
  5. Cover with cling film and refrigerate for 50 minutes.
  6. Beat eggs and sugar.
  7. 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
  9. Lay out the raspberries.
  10. Fill with sour cream.
  11. Bake for 30 minutes at 180 degrees.
  12. Bon appetit.
  13. Enjoy.
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