Easy Raspberry Pie

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A fancy raspberry pie for Christmas season. Super-easy to prepare; Super-easy to bake; Super-easy to eat!

Raspberry Pie

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Course: Dessert, Teatime

Preparation: Easy

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Serves: 8

Calories: 318kcal

Daily Value: 18%

Calories: 318kcal | Carbohydrates: 44g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 116mg | Potassium: 128mg | Fiber: 5g | Sugar: 16g | Vitamin A: 460IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 2mg

Ingredients

• 500 g Fresh Raspberries
• 20 g Caster Sugar Superfine
• 10 g Vanilla Sugar
• 250 g plain flour
• 120 g butter
• 25 g icing sugar
• 25 g caster sugar superfine
• 1 egg yolk
• 30 g water
• 1 pinch salt
• 10 g Icing Sugar To sprinkle
• 1 Yolk To coat the pastry
• 1 tbsp caster sugar superfine To coat the pastry

MetricUS Customary

Instructions

• In a bowl of water, quickly rinse the raspberries; let them drip and dry on a clean cloth;
  
• Make the shortbread dough and bake blind it; follow directions from the "Basics" section;

  Keep the extra dough for the shortbread decoration;
  
• Preheat the oven to 180°C;
• Arrange the raspberries;
  
• Sprinkle with the caster sugar and vanilla sugar mix;

  Bake for 5 minutes;
  
• Cut the shortbread shapes for decoration;
  
• Arrange the shortbreads over the raspberries;
  
• Quickly whisk the egg yolk, a tablespoon of sugar, and a tablespoon of water;
  
• Brush the shortbreads with the mix;

  Bake for 10-12 minutes until the pie is lightly golden;
  
• Sift the icing sugar over the pie.

  (Sprinkle last minute before serving to prevent the icing sugar from melting…)
  
• Enjoy!
  

Calories: 318 kcal | Carbohydrates: 44 g | Protein: 5 g | Fat: 14 g | Saturated Fat: 8 g | Cholesterol: 81 mg | Sodium: 116 mg | Potassium: 128 mg | Fiber: 5 g | Sugar: 16 g | Vitamin A: 460 IU | Vitamin C: 16 mg | Calcium: 30 mg | Iron: 2 mg

Shortbread Pastry Dough

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