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.
Servings
12
Cook Time
90minutes
Servings
12
Cook Time
90minutes
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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