An idyllic summer picture - tea served on the terrace, and a wicker basket with oven-baked raspberry pies. The main component of tea drinking is delicious summer pastries.

Cakes of frozen berries will not smell so tempting, only fresh raspberries can create a light sweet aroma.

Ingredients:

• flour - 500 gr.
• milk - 250 ml.
• butter - 50 gr.
• yeast - 25 gr.
• sugar - 80 gr.
• eggs - 2 pcs.



• sugar - 30 gr.
• starch - 2 tbsp. spoons
• raspberries - 1.5 cups
• blackcurrant - 1 cup (optional)

Oven-made raspberry pies with yeast dough

For the filling you need sweet, ripe, whole berries. Crumpled watery raspberries should go to compote or jam. Of course, after the oven, the berries will lose their shape, but they will not make the dough sticky and moist. Crumpled raspberries will instantly turn into juice, so the layers of dough adjacent to the filling will remain unbaked.



One egg is placed in a deep pan, the second is needed to grease the pies. Sugar and soft butter are added.



According to the recipe, the butter is kneaded, then the contents of the bowl are slightly whipped with a fork. Sugar should dissolve in the egg mass. A glass of milk is brought to a boil, a butter-egg mixture is poured with hot liquid. All stir.



In a hot "baking" you can not throw yeast, they will lose their ability to ferment. The mass should cool to 30-35 degrees. I put crushed fresh yeast into the warm mass. Stir the mass until the yeast is completely dissolved.



The flour is sifted twice, and then put in a prepared liquid base for pies. Half a glass of flour is left to roll pies.



Knead the yeast dough, it will be quite soft.



Cover the dough with a towel, leave it for 60 minutes on the kitchen table. The room should be warm. The ratio of raspberries and black currants given in the recipe can be changed, but this mix is \u200b\u200bideal for the filling, as the berries have different densities.



Raspberries and blackcurrants are washed, torn and tailed. The berries are laid out on paper so that the moisture is completely gone.



Yeast dough is taken out of a bowl, crushed, divided into small balls. The size of the balls and the size of future pies are interconnected. Some people like tiny “two-bite” pies, while others prefer huge “bast-cake”. But the standard "pie cake" should be such that it can be wrapped in 1 tablespoon of the filling.



Balls of dough are placed on a floured board, rolled out. On the resulting cakes put berry filling. Sugar is mixed with starch, the resulting mixture is sprinkled with filling. Starch will “gel” the prominent berry juice. Form pies, carefully pinching the edges.



Pies are placed on a baking sheet with a seam down. The baking sheet can be left dry or lightly greased with odorless sunflower oil. Pies are covered with a towel and left for 10-15 minutes.



Beat the egg, grease the pies.

According to the recipe, the oven is heated to 180 degrees, put a baking tray with pies. Baking will be ready in 25-30 minutes.



Hot raspberry pies are removed from the pan, placed on a flat plate, covered with a towel for 15 minutes. Warm cakes are put on the table, tea is brewed.



Patties can be stored in a special wooden box or in a regular plastic bag. But you can put them there only after complete cooling. Baking for 2-3 days will remain soft.

Baking with berries is not only tasty and fragrant, but also juicy, with a pleasant fruit acidity, and raspberry pies are no exception. Such pies can be baked not only in the berry season, when nature itself gives us the opportunity to show our culinary skills, but also at any other time, because there is always a reason to please relatives and guests with a delicious dessert. Today we will tell you how to use frozen raspberries in different ways in baking.

Frozen Raspberry Pie

Now almost any frozen fruit can be bought in supermarkets and grocery stores, regardless of the season. Of course, raspberries on the shelves are less common than strawberries, cranberries, lingonberries and currants, which are very popular and in demand in cooking. But you can freeze the berries yourself for the future at home, if there is enough space in the freezer.

It’s probably no secret for you that during quick deep freezing the berries retain vitamins and all useful substances. In addition, the taste and aroma are not lost at all. But how to use frozen raspberries in baking? Will it affect the quality of the test?

Frozen raspberries retain their taste, aroma and beneficial properties for a long time

Usually the berry retains its shape after defrosting. But when exposed to high temperature, it can "swim". In principle, it doesn’t make much difference whether you unfreeze raspberries before using them as a filling or not. The most important thing is to take the berries out of the freezer, shake the container so that they separate from each other, and remove the resulting “snow”. Without excess moisture, raspberries will perfectly retain their shape in the cake, both frozen and thawed.

Raspberry goes well in pies with many other berries: strawberries, gooseberries, currants. Thanks to this combination, you can bake pies with different tastes - sweet, sour, tart. Better yet, use raspberries in tandem with cottage cheese: it is not only delicious, but also very healthy. If your kids categorically do not like cottage cheese, mix it with frozen raspberries and put such a filling in the pie. All dislike for this sour-milk product will be taken off by hand!

You can serve frozen raspberry pies with sour cream, chocolate, whipped cream or yogurt.

Video: how to freeze raspberries for baking

Step-by-step raspberry pie recipes

This sweet juicy berry is very good as a filling for pies from almost any dough: puff, biscuit, yeast. We offer you some simple recipes, among which you will surely find one that you especially love.

Closed yeast cake with frozen raspberries and nuts

This dessert will conquer with your aroma all your relatives and friends! Connect the children to translate the recipe into life - they love to knead the dough.

You will need:

• 300 g of wheat flour;
• 250 g of frozen raspberries;
• 100 g of brown sugar;
• 11 g of fresh yeast;
• 50 g of sunflower oil;
• 50 g of walnuts or almonds;
• 0.5 cups of warm water.

Cooking process:

1. Mix sugar with sunflower oil. If there is no brown, use white, this will not affect the quality of the test.

   Mix sunflower oil with sugar

2. Dissolve the yeast in warm water. Mix with flour, add salt and sunflower oil with sugar. Mix thoroughly and leave for 1–2 hours to rise in a warm place without drafts.

   Mix the foods in a bowl and leave the dough for a while to come.

3. If you have a microwave, put the kneaded dough into it for 1 minute, setting the power to 20%. The dough warms up and after that rises to the desired level in 20 minutes at room temperature.
4. While the dough is approaching, thaw raspberries and sprinkle them with a little sugar to remove excess juice.

   Sprinkle raspberries with sugar to make juice

5. Lubricate the mold with butter, distribute most of the dough in it, not forgetting to make the sides. Sprinkle with chopped walnuts or almonds.

   Spread some of the dough into shape and sprinkle with chopped nuts

6. Put the prepared raspberries on the dough.

   Put raspberry filling

7. Roll out the rest of the dough with a 0.5 cm thick layer, gently “cover” it with a raspberry layer, pinch the edges. If you have time and desire, you can make a peculiar cover in the form of a lattice from this test.
8. Allow 30-50 minutes to proof.
9. Bake for 30 minutes at 200 degrees, then remove the cake from the oven, let cool and sprinkle with powdered sugar or grated chocolate.
   

   In a convection oven, set the temperature 10 degrees below the required.

The “lid” of the cake can be decorated as desired

Open pie with frozen raspberries from yeast dough

This dessert is very easy to prepare, especially if you like to cook yeast cakes. The cake is baked quickly, and they will probably eat it even faster!

You will need:

• 3.5 cups of wheat flour;
• 2.5 cups frozen raspberries;
• 0.5 cups of white sugar;
• 0.3 cups brown sugar (for sprinkling);
• 1.5 teaspoons of salt;
• 160 g butter;
• 3 chicken eggs;
• 1.5 cups of milk;
• 2 measured teaspoons of dry yeast (no slide).

Before you start kneading the dough, prepare the form in which you will bake the cake. This tank must have high sides. Lubricate the mold with butter or cover it with parchment paper.

Cooking process:

1. Place a small saucepan on a small fire. Heat 100 g butter in it so that it melts (but does not start to boil), add milk and sugar.
   

   It may be more convenient to do this in a water bath by placing a small pot in a large bowl of water, because the mixture should be warm, not hot.

   Melt the butter in a small saucepan to prevent boiling

2. If you like sweeter cakes, add more sugar than the listed ingredients. And when the oil in the saucepan completely melts, remove it from the heat, cool to a warm state, pour in dry yeast and leave the mixture for some time.

   Pour dry yeast into a warm butter-milk mixture

3. The heat will cause the yeast to bubble. So, the mixture is ready for making the dough.

   When the mixture begins to bubble, you can knead the dough

4. Beat eggs in one bowl, and measure flour and salt in another, larger one.

   Prepare Dough Products

5. Combine the mixture of milk, butter and yeast with flour and eggs. Stir with a spatula until smooth.

   Combine all the products and knead the dough.

6. Put the dough into a mold and spread on the surface. Cover with polyethylene. Leave for an hour in a warm place to fit.
   

   If time permits, the dough can be left for 7-8 hours in the refrigerator for slow fermentation, and then warmed at room temperature

   Unfold the dough in the form of a film and leave to rise

7. Defrost raspberries, if excess liquid (juice) has formed - drain it into another bowl. Put the berries on a suitable dough.

   Put thawed raspberries on the dough

8. Sprinkle brown sugar on top and pour evenly melted butter (60 g).

   Sprinkle raspberries with sugar and pour butter

9. Put the mold with the future cake in the oven, heated to 190 degrees. Bake for 30–40 minutes, until golden brown.

   Bake an open raspberry pie until golden brown

From puff pastry

If you don’t have much time to bake, you can bake a cake with frozen raspberries from the prepared puff pastry. It is very convenient to use and will save you a lot of time. Even if guests are about to rush to you, you will have time to prepare sweets for tea.

We suggest you use a mixture of frozen berries, such as raspberries and blueberries, for such a pie. They are perfectly combined both in taste and in terms of benefits.

We will need:



1. Dough and berries should be thawed at room temperature. After defrosting, sprinkle the berries with sugar and leave for 15 minutes. Drain excess juice. Before you spread the berries on the dough, sprinkle them with starch - so they will retain their shape and not become sour when baking.
2. While the berries are candied, take on the dough. Roll one of its plate, which will become the basis of the cake, to the size of the form, taking into account the margin around the edge - from it you will make sides. Roll out the second plate quite a bit and make cuts along it: this will be the “cover” of the pie.
3. Slightly stretch the second layer with your hands to reveal the incisions. Lay the first plate in the mold, make the sides. Spread the berries on the surface.

   Lay one layer of dough, spread berries on it

4. Cover the base with a “lid”, tighten a little more so that the plate looks like a grill. Pinch the edges and brush the surface of the pie with an egg.

   Coat the pie with egg yolk

5. Ready puff pastry is baked quickly, so just keep the cake in the oven for 25 minutes at a temperature of 180 degrees.

   A quick and appetizing result of your work will delight your family and guests

And also puff pastry is great for making small pies with frozen raspberries. To do this, cut the dough into identical squares, roll out, put a teaspoon of sugar and a few berries inside each, pinch the edges and bake for 25 minutes.

Sweet, juicy pastries with raspberries - a treat for a large company

Filling option

This cake will surely appeal to those who like a touch of sourness in the taste of baking. For the test, take:

• 150 g butter;
• 0.5 cups of sugar;
• 0.5 cups sour cream;
• 2 cups of flour;
• 1 teaspoon of baking powder.

For the filling and filling you will need:




Before you do the test, remove raspberries from the freezer. Berries do not have time to flow during this time. Take a detachable baking dish with high sides.

Order of preparation:

1. Start mixing sour cream with sugar. In the meantime, melt the butter in a microwave or in a water bath.

   Mix sugar and sour cream in a bowl

2. When the melted butter has cooled, pour it into a mixture of sour cream and sugar. Mix thoroughly with a whisk, but do not whisk.
3. Gradually adding flour with baking powder, knead the dough until elastic and soft.

   Knead the dough from prepared foods

4. Grease the baking dish with butter and sprinkle with flour. Put a circle of baking paper on the bottom. Spread the dough with your hands, making high sides out of it.

   Roll out the dough and lay it in a shape, forming the sides

5. While the dough is resting, prepare a fill. Combine sour cream, egg, 2 tablespoons of flour, sugar. Stir with a whisk to completely break all the lumps. You can use a blender or mixer.
6. Distribute raspberries on the dough in the form, pour the cooked cream of sour cream. Bake for an hour at 180 degrees until the cream thickens.

   Put raspberries on the dough and pour the filling

7. When the cooked cake has cooled slightly, remove it from the oven. Remove the edges of the mold and gently drag the cake onto the flat dish over the edge of the baking paper. If you do this with still hot or warm pastries, it will begin to crumble.

   Let the pie cool before dragging it from the mold onto the dish

You can grind raspberries with cottage cheese (50-100 g is enough), and distribute this filling evenly over the dough, and pour sour cream on top. So you get not only delicious, but also healthy raspberry-curd jellied pie.

From butter biscuit dough

A delicate and soft sponge cake is an excellent base for a pie. Even if the frozen raspberries taken for him turn out to be sour, the sweetness of the dough will fix it.

Sponge cake can be served with ice cream.

Products:

• 150-200 g of sugar for dough;
• 1 tablespoon of sugar for sprinkling raspberries;
• 3 eggs (only proteins are needed);
• 200 g of flour;
• 2 tablespoons of sour cream up to 30% fat;
• 125 g butter;
• 1 teaspoon of vanillin;
• 200 g of frozen raspberries;
• 1 teaspoon of baking powder.

Cooking process:

1. Beat the whites and a half sugar so that a dense foam forms.

   Beat egg whites with sugar

2. Beat the remaining sugar with butter preheated to softness until creamy. Add sour cream, add vanillin, whisk again.

   From butter, sugar and sour cream, prepare the basis for the dough

3. Now sift the flour, add baking powder to it and mix with butter.

   


  What could be better than a fresh pie filled with berries? The sourness of raspberries in combination with the pleasant sweetness of the dough will make this dessert a favorite of any feast. You can make such a pie with raspberries from yeast dough with both fresh and frozen berries - this will not affect the taste. In addition, in this recipe with a photo, I will tell you a secret: how to avoid juicy berries from flowing during the baking process and making the cake watery. If you like aromatic berry desserts with lush yeast dough, this one is for you.






- raspberries - 200 gr.,
- yeast dough (puff),
- sugar - 100 gr.,
- potato starch - 50 gr.


How to cook with a photo step by step





  1. For the filling, mix raspberries with sugar in a saucepan. Bring to a boil, and simmer over low heat, stirring, until sugar is completely dissolved. The amount of sugar can be changed to your liking. With such a filling it will turn out sour, if you prefer a sweeter filling, then the amount of sugar can be increased to 1 cup.




  2. The main secret of berry pies is starch. Only after adding it to the filling, it can be guaranteed that the berry juice will not wet the dough when baking. Add starch to raspberries with sugar and stir quickly. To run lumps and evenly distribute starch, I recommend using a strainer.




2. Roll out the dough previously thawed according to the instructions, cut off about a third for decoration and remove to the side, covering with a towel. We spread the base for the cake in a silicone baking dish, make the sides. Another little secret of a good filling - we take the same starch, and pour a few pinches to the “bottom” of the pie. So it absorbs excess fluid immediately.






  3. Pour the berry filling into the mold. Top with the remaining dough to taste.




  4. Bake in an oven preheated to 170 degrees for about 20 minutes. I want to draw your attention to

Many homemade baking recipes “catch” hostesses not only with simplicity and ease of preparation. It is also important how certain ingredients are available, well, and you always want to get the result 100%. Today's raspberry yeast cake fully meets these criteria.

This is a very aromatic and delicious pastry based on a nightly yeast dough. which is also called "Khrushchevsky." Its charm is that it can be cooked in the evening, put in the refrigerator, and the next day bake a pie. In the cold, night yeast dough can be stored for several days.

And, of course, the filling is my favorite raspberry. How much I’ve cooked with her and still I can’t stop ... This is the only berry that can be found in my freezer - others (just a little cherry) do not deserve such attention (for me personally). From words to action - we’re going to cook a delicious homemade raspberry pie!

Ingredients:

Cooking in steps with a photo:

The recipe for this delicious pastry includes any yeast dough that you like (or night - I gave a link to the cooking recipe above), fresh raspberries, sugar or powdered sugar, potato or corn starch, as well as yolk and some milk to grease the dough. Raspberries can be taken frozen, but then it must first be thawed and the juice drained.




We choose a baking dish - I have a diameter of 24 centimeters. Lubricate it with a little oil and sprinkle with flour a little. We divide the yeast dough into 2 equal parts. We roll one into a round layer, put it in a mold and make sides.

Then spread the berries in an even layer. I used a lot of raspberries for this cake so that the pastries were juicy.

After that, sprinkle raspberries with sugar or powdered sugar. You can shift the sugar with a pinch of vanillin or a teaspoon of vanilla sugar for flavor.

Sprinkle the berries with starch on top - take the one that is. Starch will bind the berry juice in the baking process and it will thicken.

Now let's get into the second half of the test. We roll it on the table in a wide layer. The working surface can be dusted with flour a little.

Now we cut the dough into long strips - it is very convenient to use a pizza knife. Or just a sharp knife.

With a net, put strips of dough on top of the berries, cutting off the excess edges.

Now we fasten the strips of dough with sides so that the cake does not disperse during baking.

We use the remaining yeast dough for additional decor - I cut out the stars and laid them on top of the sides. We leave the pie in a warm place for an hour to rise, covering it with cling film. At this time, turn on the bask oven 180 degrees.

When the dough is suitable, grease the cake with a mixture of milk and egg yolk so that the finished baking is rosy and shiny. We send our raspberry pie to a preheated oven to bake for 40-45 minutes at 180 ° C.

We take out the finished baking and let it cool for about 10 minutes.

Thanks to dry freezing, we can eat fresh raspberries all year round. But most of them I want to cook something tasty and refreshing. For example, fruit drink, kissel, cake or pie with raspberries and sour cream. It’s more difficult to make baked goods, but you will love this raspberry pie recipe for its simplicity and originality. Making yeast dough is not at all difficult, but rather quick and clear. Try to bake such a dessert, because to get it you need to be sure to train.

Ingredients for a pie with raspberries and sour cream:



For yeast dough:

• Milk - 70 ml;
• Butter - 15 gr.;
• Wheat flour - 125 gr.;
• Fresh yeast - 10 gr.;
• Egg yolk - 1 pc.;
• Sugar sand - 25 gr. (1 tbsp. L.)
• Salt - 1 pinch;
• Fresh lemon peel - 1/2 tsp;
• Vegetable oil for the form - 1 tsp;
• Flour for the working surface of the table - 5 tbsp. l

For filling:

• Fresh or thawed raspberries - 500 gr.;
• Sour cream 20 percent - 150 gr.;
• Eggs - 2 pcs.;
• Vanilla Sugar - 3 tsp;
• Sugar sand - 150 gr.

How to make an open raspberry pie:


  1. First, sift the flour with a slide and make a hole in the middle. Crush the yeast, and send it into the recess.

  2. Milk a little warm, as for a child. Mix milk with sugar and not a large pinch of salt. Wait until the grains are completely dissolved. Pour a little milk into the hole for yeast. Top with flour. So leave the bowl open for 15 minutes.

  3. During this time, prepare the remaining ingredients. Melt the butter, remove the zest from the lemon. Zest is a must-have ingredient added to a raspberry pie recipe for good reason.

4. When you see that the yeast has dissolved and started to “play”, add the cooled butter, zest, yolk, the rest of the flour and the rest of the milk.
  Mix the raspberry pie recipe ingredients until smooth. Then return it to the bowl, now cover it, whatever be leakproof, and leave it on the table. Room temperature will be enough. The dough should increase at least twice - it means it's ready.

  5. Use the window of time to prepare the filling of the pie with raspberries and sour cream. Mix the eggs with a fork. Add sugar, sour cream and vanilla sugar. Set the bowl aside, allowing time for sugar to dissolve.

  7. Roll the dough into a pancake and put it in the form of a basket.

  8. Pre-sorted raspberries, pour in the baskets of dough.

  9. Pour raspberries with a prepared mixture of sour cream, eggs and sugar.

  We will bake an open pie with raspberries for about 35 minutes. Just take into account the fact that the oven must be preheated to 160 degrees in advance, as for

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