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Raspberry Pie
Course
Dessert, Teatime
Preparation
Easy
Prep Time
20
minutes
minutes
Cook Time
25
minutes
minutes
Servings
8
Calories
318
kcal
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
Metric
-
US 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!
Nutrition
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