Raspberry Shortcrust Pie
Baking and Desserts | Russian cuisine
⏳ Time
40 minutes
🥕 Ingredients
7
🍽️ Servings
6
Description
Raspberry shortcrust pie
Ingredients
- Chicken Egg - 1 piece
- Margarine - 2.5 oz
- Raspberry leaves - 12.7 oz
- Wheat Flour - 10.2 oz
- Semolina - 2 spoons
- Sugar - 9.7 oz
- Butter - 1.4 oz
Step by Step guide
Step 1
Knead the dough (1 egg, 50 g (2 tablespoons) of sugar, 70 g of margarine (can be replaced with butter), 200 g of flour). Beat the egg with the sugar and margarine, then add the flour. Form a dough disc and place it in a baking dish (approximately 25–30 cm in diameter) and put it in the freezer for 10 minutes.
Step 2
While the dough is chilling, you can prepare the topping (40 g of butter, 90 g (3 tablespoons) of flour, 75 g (3 tablespoons) of sugar. Mix the flour, sugar, and butter until you achieve a crumbly texture.
Step 3
Remove the dough from the freezer and spread the raspberries evenly over the dough.
Step 4
In a glass, mix semolina (2 tablespoons) and sugar (150g), then sprinkle it over the raspberries.
Step 5
Add the topping as the final layer.
Step 6
Bake the pie at 392°F for 25–30 minutes.
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