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Shortbread pie with raspberries: the best recipes. Shortbread pie with raspberries and cottage cheese

I suggest you make a delicious raspberry shortbread pie. This pie will be a great addition to a cup of tea or coffee. Raspberries for the pie must be dry: if you wash them, they will give too much juice and the pie may not bake. In the ingredients I indicated 1.5 cups of raspberries, but it’s better to take 2, I just couldn’t collect the required amount due to the wet weather.

To prepare a shortcrust pastry pie with raspberries, take the necessary products from the list.

For shortcrust pastry, sift flour into a bowl, add sugar and butter, rub everything well.

Add the egg to the dry mixture and mix again.

Gather the dough into a ball. The dough turns out very plastic.

Roll out the dough into the desired size. I have a springform mold with a diameter of 22 cm. We put the dough into the mold, form sides 3-4 cm high. We put the mold in the refrigerator for 30 minutes.

During this time we will prepare the topping. Mix flour with butter and sugar. You can also add nuts to the topping if you wish: almonds or hazelnuts are perfect. Grind the mixture into crumbs.

We take out the form with the dough from the freezer, put dry raspberries in the basket, sprinkle with sugar and semolina.

Then sprinkle the prepared crumbs on top and slightly fold the edge of the dough, making a rim.

Preheat the oven to 200 degrees and bake the raspberry shortbread pie for 30 minutes.

Let the cake cool, then sprinkle with powdered sugar and cut into portions. Serve for tea.

Bon appetit!

If your raspberry harvest has already tired you with its abundance and you no longer know what to do with this aromatic sweet berry, I suggest you bake a raspberry shortbread pie that is magnificent in beauty and taste. This pie is prepared very simply and quickly without any kitchen equipment, although it will take time to chill the dough and filling. To prepare it, it is not necessary to use a beautiful, selected berry; small and damaged raspberries, which are most often left at the end of the harvest period, are quite suitable. In winter, an open shortbread pie can be baked from frozen berries or even filled with raspberry jam.

Raspberry pie, prepared according to this simple recipe, is a crispy basket of delicate shortcrust pastry, filled with viscous, aromatic raspberry jam and decorated with an appetizing golden mesh on top. The abundance of juicy berry filling on a thin layer of unleavened dough makes this pie quite light, healthy and not too high in calories. A fragrant shortbread pie with raspberries is perfect with a cup of tea or coffee on a hot summer afternoon and will certainly please your whole family, young and old!

Useful information How to make shortbread pie with raspberries - a recipe for shortcrust pastry pie with fresh raspberries or raspberry jam with step-by-step photos

INGREDIENTS:

325 g flour
220 g cold butter
1 tbsp. l. Sahara
a pinch of salt
4 tbsp. l. ice water

400 g raspberries
120 g sugar
2 tbsp. l. potato starch
200 ml water

For lubrication:

1 yolk
1 tsp. milk

COOKING METHOD:

1. In order to bake raspberry shortbread pie, we will first prepare the filling, since we will need time to cool it. To do this, place the raspberries in a saucepan, add sugar and 100 ml of water and cook over low heat for 10 minutes, skimming off the foam if necessary.

You can use fresh or frozen raspberries as a filling for this pie, and bruised or damaged berries are fine, as they will turn into a smooth jam.

2. While the raspberries are cooking, pour 100 ml of cold water into a glass, add starch and stir thoroughly.

3. Pour the diluted starch into a saucepan with raspberries.

4. Cook over low heat with constant stirring for 3 - 5 minutes until a thick, viscous mass is obtained. Place the raspberry pie filling in the refrigerator until completely cool.

5. To prepare the chopped shortcrust pastry for the pie, sift the flour and salt into a large bowl.

6. Add sugar and cold butter, cut into small cubes.
7. Rub the butter and flour with your hands until coarse crumbs form. This procedure should be done as quickly as possible so that the dough does not heat up and the butter does not begin to melt. You can also make shortbread crumbs in a food processor or chop butter and flour with knives on a table or cutting board.

8. Add ice water and knead the dough briefly until it begins to come together. Roll the dough into a ball, wrap in cling film and refrigerate for 30 minutes.

9. Roll out 2/3 of the chilled dough on a floured surface into a layer 3 mm thick.

10. Carefully roll the dough onto a rolling pin and transfer it to the pan, making small sides; prick the bottom of the pie with a fork. I had a round tart pan with fluted sides with a diameter of 25 cm. There was no need to grease the pan with anything, since the dough contains a lot of oil.

11. Place the raspberry filling on the dough and distribute it evenly over the bottom of the pie. Roll out the remaining dough thinly and cut into strips 2 cm wide.

12. Place strips of dough on the raspberry filling in the form of a lattice and brush them on top with egg yolk mixed with milk.

13. Bake the pie in an oven preheated to 180°C for 35 - 40 minutes until deeply browned.

Let the pie cool completely before slicing and serving, otherwise the filling will leak out. Delicious crumbly shortbread pie with raspberries is ready!

Ingredients:

For shortbread dough:

Flour - 100 g
Ground almonds - 100 g
Butter - 100 g
Salt - 1 pinch
Sugar - 50 g
Egg - 1 pc.

For filling:

White chocolate - 100 g
Cream 20% - 300 ml
Yolk - 4 pcs.
Raspberries - 200 g
Powdered sugar - for sprinkling

Preparation:

1. Wash and dry the raspberries. Cut the cold butter into cubes.
2. Place flour, almonds, salt, sugar, butter in a food processor and chop into crumbs. Then add the egg and knead soft shortbread dough. The dough is prepared by hand in the same way. Line a baking dish with paper and grease a little with oil. Roll out the dough, put it in a mold, make sides. Prick the dough with a fork. Cover the form with the dough with film and put it in the refrigerator for 30 minutes.
3. To prevent the dough from swelling during baking, place a weight on it. You can use dry peas or beans as a load. Place a circle of paper on the dough, pour a weight on top and place the mold in an oven preheated to 200°C for 20-25 minutes and bake until light golden brown.
4. Prepare the filling: break the white chocolate into pieces.
5. Boil the cream, pour into the chocolate and stir until it is completely dissolved. Cool the mixture, add the yolks, beat a little.
6. Set aside a few raspberries to decorate the pie. Place the remaining raspberries on the baked crust.
7. Pour a mixture of cream and chocolate on top. Place in the oven at 160°C for 35 minutes.
Cool the finished cake completely in the pan. Then you can put it in the refrigerator. When serving, decorate the shortbread with fresh raspberries and sprinkle with powdered sugar.

At the height of the berry season, life will be brightened and sweetened by raspberry shortbread pie for you and your children. It is not difficult to prepare, but the sea will bring joy, not only with its taste, but also with its rich summer aroma. Evening tea will be a great success, if, of course, the kids leave something for you until the evening.

Its sculpting begins with preparing the base. 100 grams of butter are cut into cubes and heated - on a burner or in the microwave, after which they are beaten together with an egg and sugar (take 3-5 heaped spoons, depending on the desired sweetness). Flour (about a glass) is sown together with a pinch of salt and half a spoon of baking powder directly into the bowl with the dough. It should be soft, but not falling apart. The mold is coated or lined with parchment, a layer of dough is laid out on it (don’t forget about the sides) and placed in the oven for a quarter of an hour. Sprinkling crumbs are made: frozen butter (150 grams) is finely chopped or grated, added to a glass of flour mixed with sugar (again at the discretion of the housewife) and ground by hand. Raspberries are laid out in the baked cake (more generously, at least two glasses), sprinkled with sugar, and crumbs on top. Another half hour and the delicacy is ready. You need to cut it when it has completely cooled down.

To prepare it, you will have to show some patience. But then you will be generously rewarded with taste sensations. From half a stick of butter (good, not spread), half a glass of sugar, the zest of half a lemon, a packet of baking powder, two yolks and a spoonful of thick sour cream, a fairly tight dough is kneaded. Add enough flour to achieve the desired plasticity. You can add a couple of tablespoons of finely crushed almonds, then your raspberry shortbread pie will become even more flavorful. The base is wrapped in film and hidden in a cool place for about an hour. Then the form where the yummy will be baked is lined with parchment, most (two thirds) of the thinly rolled out dough is placed on it, a little smeared with jam, marmalade or marmalade, and sprinkled with raspberries on top. The remaining dough is rolled into a “lid”, both layers are pinched together, and the top is crushed with almond crumbs. While the pie is in the oven (about a third of an hour), the whites are taken out of the refrigerator, beaten tightly with one hundred grams of sugar and a spoonful of fresh lemon juice. This air mass is distributed over the cake, and it returns to the oven for another half hour, only the temperature needs to be reduced to 120 degrees.

It seems like a simple shortbread pie with raspberries can be turned into a culinary miracle if you try a little more. The dough uses a third of a kilogram of flour, a 200-gram stick of butter; Instead of sugar, take half a glass of powder. The yolks of three eggs are also added here. You can also add a little vanilla sugar if you like that smell. The kneaded dough should be kept in the bottom of the refrigerator for about an hour. Then it is rolled out, placed in a basket in a greased form and baked in a preheated oven for 15 to 20 minutes. The base is carefully transferred to a dish and filled in one row with fresh, washed and strained raspberries. While the basket is cooling, prepare the cream: mix a glass of fat, at least 30 percent, cream, two yolks, a spoonful of starch and a third of a glass of sugar. The saucepan is placed on low heat, the contents are stirred until thickened, after which it is removed from the stove and mixed with half a stick of butter until it dissolves. The cream is distributed over the raspberries and covered with them on top (in total you will need a quarter kilo of berries). When it sets, you can enjoy it.

For the basis, you can take any version of a similar test. Choose the one you have already mastered and, in your opinion, the one that is most successful for you, so that you definitely get a delicious shortbread pie with raspberries. The recipe is not picky about the base; the main thing in the dessert is the filling. The dough is rolled out into a not very thin crust, which is placed in a baking dish. The protruding excess is trimmed off. The basket bakes for about 20 minutes. During this time, you will have time to build the filling. For it, two eggs are beaten with five tablespoons of medium-fat sour cream, then sugar is poured in (three spoons with a small slide), the mixture is beaten until smooth. The finished cake is filled with raspberries, about a glass, mixed with large banana cubes. All this wealth is poured into the “sauce”, and the pie goes into the oven for 35-50 minutes. Eat after cooling.

Those who cannot imagine their existence without chocolate can combine it with raspberry shortbread pie. True, they will have to work harder. A 100-gram bar of dark chocolate is heated in a water bath. Separately, melt the butter (150 g) and grind it with the same amount of sugar. Two eggs and a spoonful of cocoa powder are added to this mass, after which the beating continues. Next, slightly cooled chocolate is added, and after mixing, a glass of flour with a spoon of baking powder. The main part of the dough is laid out in a mold, and the filling is placed on it. For her, a quarter kilogram of cottage cheese is ground with half a glass of sugar and two eggs. The rest of the dough and raspberries are artistically distributed on top of the filling (you need to press them in a little). Three quarters of an hour - and the shortbread pie with raspberries and cottage cheese is taken out. You need to freeze it directly in the mold.

In the summer season, the best dessert for morning or evening tea will be a pie with fresh raspberries. In some ways, its creation is similar to making cheesecake, but the taste of these dishes is completely different: cheesecake is more tender and airy, while pie with fresh raspberries has a crispy sandy structure, a juicy and satisfying filling, framed by delicious and aromatic berries. For this delicacy, you should definitely choose a variety of raspberries that are not juicy, so that the berries keep their shape and do not release juice even after a day spent in the refrigerator. Don't forget to garnish the pie with fresh mint leaves and lightly sprinkle with powdered sugar when serving.

Ingredients

For the test:

1 chicken egg
100 g butter
5 tbsp. l. granulated sugar
2 pinches of salt
200 g premium wheat flour (1.5 tbsp.)

For filling:

100 ml sour cream of any fat content
3 tbsp. l. granulated sugar
2 pinches of salt
1 chicken egg

Decoration:

200 g fresh raspberries
mint leaves and powdered sugar

Preparation

1. Heat the butter in the microwave or in a water bath for about 1 minute - we want it to just melt, but not boil. Pour it into a deep container, add granulated sugar and salt, beat in 1 chicken egg and mix everything thoroughly.

2. Sift the flour and knead a tight, plastic shortbread dough. Place it in the refrigerator for 15-20 minutes, covering with cling film.

3. After the specified time, remove the dough and distribute it with your hands over the mold, going over the sides. There is no need to additionally lubricate the mold, since fat is present in the dough.

4. In a separate container, combine sour cream of any fat content, sugar and salt, drive in a chicken egg and mix everything thoroughly.

5. Pour the filling into the mold onto the dough. Preheat the oven to 200 degrees and place the dough in it for 25-30 minutes, watching the edges of the dough so that they do not burn.