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Open shortcrust pastry pie with raspberries

964

Kitchen World

Calorie content 137.6 kcal

Portions 4 port.

Cooking time 30 minutes.

Proteins * 6.1 gr.

Fats * 9 gr.

Carbohydrates* 24.5 g

Open shortcrust pastry pie with raspberries

Content

Spectacular shortcrust pastry pie with a bright and aromatic raspberry filling. All the charm of such baking is in a thin layer of a crumbly base and a lot of juicy berries. The product is designed according to the biscuit principle: the filling is placed in the center of the dough layer and "collected in a bag".

Ingredients

Raspberries 2 tbsp. Butter 100 g Granulated sugar 3 tbsp Flour 1.5 tbsp. Salt 1 pinch Water 2 tbsp Egg 1 PC. Corn starch 2 tsp Vegetable oil for lubrication

Cooking process

Cool the butter in the refrigerator. We wash and dry the raspberries.

Prepare the dough: in a bowl, combine flour, butter and salt cut into pieces. We chop with a knife and rub with our hands.

Add the yolk and cold water to the flour crumbs.

Grease the baking dish with vegetable oil. You can also line the bottom with oiled parchment. Distribute the resulting dough with our hands in a mold along the bottom and raise small sides around the perimeter.