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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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings: 8

Course: Dessert, Teatime

Calories: 318

Ingredients Method

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

Method

 

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

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

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

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

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

Shortbread Pastry Dough

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