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Grated raspberry pie

0
527
Kitchen World
Calorie content 238.6 kcal
Portions 6 port.
Cooking time 25 minutes
Proteins * 4.1 gr.
Fats * 25.7 g
Carbohydrates* 26 gr.
* per 100 gr. product
Grated raspberry pie
Content

If you want to make a raspberry pie, we suggest using the “grated” method: the raspberry filling is placed between two layers of shortcrust pastry, one of which is grated. Thanks to this, the upper crust is embossed and airy. Raspberries can be taken both fresh and frozen (defrost beforehand).

Ingredients

Cooking process

step 1 out of 12
Defrost raspberries in advance. Drain the released juice so as not to overmoisten the dough later when baking. We take out the margarine from the refrigerator so that it becomes soft.
step 2 out of 12
We will add citric acid along with the rest of the dry ingredients. In order for it to dissolve well in the dough, we recommend crushing its crystals into a powder with the back of a spoon or a crush.
step 3 out of 12
Place the softened margarine in a bowl and grind with regular sugar and vanilla sugar.
step 4 out of 12
Add eggs.
step 5 out of 12
Stir until relatively homogeneous.
step 6 out of 12
Pour in the sifted flour along with soda and citric acid powder. Knead soft elastic dough. It is advisable to knead it quickly and do not work with your hands for a long time, since the dough from excessive kneading can become tough. Divide the dough into three parts. We will distribute two of them in shape, and place one third in the freezer to make it harder.
step 7 out of 12
Grease the baking dish with vegetable oil. You can also line the bottom with oiled parchment to make it easier to remove the finished cake later. We distribute shortbread dough (left 2/3 of the total amount of dough) with our hands along the bottom of the mold and make small sides. The mass is quite soft, so it spreads over the shape easily and effortlessly.
step 8 out of 12
Sprinkle the dough with starch.
step 9 out of 12
We sort out the raspberries, rinse them, dry them well on a towel from residual moisture. If the berries have been thawed, then drain the excess juice. Pre-mix the berries with sugar to taste and put on the dough. We distribute the berry mass evenly over the entire area.
step 10 out of 12
Rub the cooled third of the dough on a coarse grater on top of the raspberry filling. Alternatively, if you didn’t wait and the dough didn’t have time to cool completely, you can tear off small pieces and distribute them over the berries.
step 11 out of 12
Preheat the oven to a temperature of 180 degrees. We put the form with the formed cake in the already preheated oven and bake for 30-35 minutes. The embossed surface of the dough should brown beautifully.
step 12 out of 12
We take out the finished pie from the oven and cool. After cooling, remove the baked goods from the mold and cut into portions.
Bon Appetit!

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