A friable flour product with any berries is a wonderful treat, especially popular in summer, when raspberries, blueberries, lingonberries, currants and other species ripen, attracting to themselves.

Interestingly, such seasonal recipes are known all over the world (take the same raspberry pie from England or Tatar sour cream), and all pies trace their history back to very ancient times, when they cooked hard baked goods from grains ground in a mill.

Over time, of course, the recipes all improved, became juicier and tastier, with the discovery of products such as sugar; started adding the egg.

Such a sweetness is suitable for absolutely any event: from a simple cozy tea party to any holiday, whether it be a state one or not.

It can be prepared very quickly and easily, and all guests, relatives and friends will remain in complete delight, praising your work. Any shape, any filling, any appearance - it's all up to your taste and your preferences!

All about frozen raspberries

Raspberries by themselves are not very well known in cooking, much less in baked goods. Fruits such as currants, strawberries, cranberries and lingonberries are more common here.

At a special seasonal moment, it is much less common on counters, bazaars and various markets, but there is, of course, an excellent alternative - shops.

There, not only can the berries for the pie be found in their original form, but also frozen, so that the hostesses or the owner have less trouble.

Let's start with the fact that canned raspberries not only retain all vitamins, shape, aroma, but, of course, taste.

As mentioned above, freezing allows you to keep the shape of the berries. But, if you use too high a temperature, then the raspberries "float", and excess moisture will only aggravate everything.

It is important, any recipes say this: before defrosting, clean the raspberries from the formed snow and separate them from each other (you need to shake them well) - so the shape will definitely remain.

Defrosting time is not important: before or after use in cooking. Below I will present some recipes with photos and tell you how to cook one or another simple raspberry pie in the oven.

Raspberry jellied pie can be made on the basis of both puff pastry, biscuit and yeast dough. Raspberry tart is one of those baked goods that is completely open to experimentation.

That is, you can cook with a wide variety of tastes by combining types of berries, and create culinary products also with fermented milk products (a great example: raspberries with cottage cheese).

It is not only the taste that enchants, but also the usefulness of such a dessert. Good luck! Explore recipes and surprise your family and friends!

Raspberry recipe: open pie with a photo on yeast dough

So, this is the first of the list of “berry pie recipes”. If you have a heart for baking with yeast, then this recipe is what you were looking for! It is not that easy to prepare, but extremely easy, and even the great taste that this pie with raspberries has ...

For the final touch (the departure is baked in the oven), you will need a special form with high sides, which must also be greased with butter or, as an option, covered with baking paper.

Absolutely everyone will like it!

You will need the following ingredients:

wheat flour - 3 and a half cups; frozen berries in 2 and a half cups; ½ cup regular sugar ⅓ from a glass of brown sugar; one and a half tsp salt; butter - 160 grams; 3 pieces of chicken eggs; one and a half glasses of selected milk and 2 tsp. (measured) dry yeast without peas.

Let's start cooking:

1. Almost all recipes are built according to the same algorithm: in a saucepan with a thick bottom (or in a water bath), over low heat, I melt about 100 grams of butter not to a boil, then pour milk into it and add white sugar.
2. When the butter melts and the sugar dissolves, firstly, I leave it to cool, and only then I throw the yeast in there and wait for a while for it to “activate” (rise with characteristic bubbles).
3. Separately, in another bowl, beat all the eggs, and in another bowl I have flour mixed with salt.
4. I knead the dough by combining flour with eggs and an oily mixture with milk. I mix everything thoroughly.
5. Pour the resulting homogeneous dough into the mold, cover it with some kind of polyethylene on top, then leave it for one hour in a warm and not ventilated place - let it fit. Alternative option: put it in the refrigerator for up to 8 hours, and then warm it up at room temperature and continue to create.
6. I defrost the raspberries, drain off the excess juice and lay out the berries on a completely prepared dough.
7. Brown sugar was used for sprinkling, so at this stage I cover the berries with it. They are also poured over with more liquid butter.
8. I send the “raw” raspberry pie to the oven for up to 40 minutes at 190 degrees. The formation of a golden crust will serve as a signal that the yummy is ready.

Voila, the dessert is baked and ready to eat. Bon Appetit!

Recipe with photo - raspberry pie with nuts

This wonderful and covered frozen raspberry pie can be served both for the holidays and for your usual cozy tea party. If you have children, then you can safely include them in the creation of baked goods - it will be fun and exciting!

You will need the following products:

300 grams of wheat flour; canned berries - 250 grams; brown or white sand sugar - 100 grams; fresh yeast - 11 grams; sunflower oil - 50 grams; walnuts or almonds - 50 grams; half a glass of plain warm water.

How to make raspberry pie:

1. First, I mix the butter and sugar in a bowl.
2. Leave the yeast in warm water until it dissolves. Then I add a mixture of butter and sugar there, then add flour.
3. I leave it in a warm and not ventilated place for up to 2 hours. If you have a microwave, you can put the dough there and heat it for about one minute at a power of 20%. Then you just need to leave for 20 minutes in the same warm and not ventilated place at room temperature.
4. While the dough is waiting in the wings, it's time to defrost the raspberries, remembering to sprinkle them with some sugar (so the berries will let the juice out).
5. I grease a special baking dish with butter, and then send the dough into it, but only a part. Of course, by making the sides.
6. I also sprinkle the base with nuts, before that, chop them, and raspberries.
7. I roll out the dough that is left with a rolling pin (the thickness is not more than half of one centimeter) and cover it on top, closing (“pinching”) the edges. The second option: cut a layer of dough into such ribbons and spread these out with a wire rack.
8. I leave it to brew for up to 50 minutes.
9. I bake a raspberry pie at 200 degrees for up to half an hour. If the oven is with convection, then set it to 190 degrees Celsius.
10. After the dessert has cooled, it is a good idea to sprinkle it with grated chocolate or powdered sugar.

Well, a simple treat, like its varied recipes, with raspberries is ready, bon appetit!

Delicious recipe: raspberry pie in a slow cooker

From pies to cookies and muffins, you can cook using a wide variety of kitchen utensils, both in a skillet and in the oven.

Soft baking in an electric multicooker is simple in that you just have to set the time and the “baking” mode, and then no longer worry about the safety of the dessert. Actually, such, say, a property, contains all the recipes that are prepared in a given household appliance.

This recipe is already wonderful, but among other things, I advise you to add others (blueberries, lingonberries, etc.) to the frozen berries, or use a mixture of species.

Seasonal raspberry pie consists of:

250 grams of canned berries; 200 grams of regular sugar; 250 grams of wheat flour; 3 pieces of chicken eggs; 1 bag of baking powder and vanilla sugar literally a pinch of salt; 30 grams of starch; 1 tbsp. l. butter.

How to make a juicy raspberry pie:

1. Beat the eggs with sugar until the last ingredient is completely dissolved and the mixture is fluffy.
2. Without stopping stirring, slowly add flour, baking powder, vanillin.
3. The peculiarity is also that raspberries do not need to be defrosted at all. I just put it in a bowl and mix with the starch.
4. I pour the berries rolled in starch into the dough and mix them carefully, and then transfer the dough to the form of a multicooker, before that, be sure to grease it with butter.
5. I set the pie to be baked in the “baking” mode for up to 60 minutes.
6. After, let the dessert cool. You can sprinkle it with powdered sugar, grated chocolate, or whipped cream.

An appetizing frozen raspberry pie, the recipe for which is extremely simple, is ready. Bon Appetit!

Fresh raspberry pie on puff pastry

On puff pastry, any pie, be it with raspberries, a mixture of berries or something else, is cooked very quickly, saving not only time, money, but also energy, because puff pastry can be bought in the store (it will be quite difficult to cook it).

By the way, from such a dough you can whip up not only a pie, but also the same wonderful pies with raspberries.

A very short recipe: a layer of dough is divided into squares of one size, one teaspoon is put into each. sugar with berries, the edges are pinched and baked for up to 25 minutes, like the cake itself.

You will be able to bake sweets in a short time if you are catastrophically unable to make it, and the guests will remain very, very satisfied.

Canned raspberry pie consists of:

500 grams of the berries themselves; ½ cup regular sugar purchased 2 layers of puff pastry; 3 tbsp. l. corn or potato starch; 1 piece of chicken egg.

Let's start making a raspberry pie:

1. Before the formation of the dessert and the baking itself, I defrost the dough and berries at a temperature equal to room temperature.
2. Then sprinkle the raspberries with sugar, leave to give the juice for up to 15 minutes, after which I drain the excess.
3. Gently, so as not to deform, I roll them in starch.
4. One of the puff pastry plates will become the basis for the deliciousness with raspberries, which I roll out with a rolling pin to the desired size (more baking dish - the edges will become "bumpers").
5. I roll out the top layer of the cake to a smaller size and make various decorating cutouts on the layer. To make the incisions visible and look better, it is worth stretching the entire layer a little with your hands.
6. The base for dessert with raspberries can already be laid in a special baking dish and the sides can be folded, which I did.
7. I distribute the berries over the entire area of ​​the base.
8. I cover the top with a notched layer and squeeze the edges of the layers together.
9. Brush the whole pie with whipped chicken yolk.
10. I send it to bake for up to 25 minutes at 180 degrees Celsius.

A very quick and delicious recipe is ready - a soft crumbly cake with sweet raspberries. Bon Appetit!

My video recipe

A gray and dull winter, sometimes lasting for six months, makes us remember warm days with sadness and nostalgia. Since this time, there is not only a lack of sunlight, but also the main summer joy - fruits and berries. But this trouble is just fixable, and today we will talk about recipes that, as if by magic, will take us into such distant summer months, presenting a real berry delight, the main ingredient of which will be frozen raspberries. Frozen raspberry pie is the main character of our article today.

Sponge cake

The sweet soft biscuit dough is just perfect with delicate raspberry sourness. You can see for yourself by trying to prepare an amazing berry delicacy.

Ingredients:

• Egg - 3 pieces;
• Flour - 1 glass;
• Sugar - 1 glass;
• Baking powder - 1 pack;
• Raspberries - 300 grams;
• Salt - a pinch;

Cooking method:

1. defrost the raspberries and let the excess liquid drain. We drain this juice afterwards. It can be used to make syrup or fruit pie sauce.
2. we divide the eggs into whites and yolks. We put the whites in the refrigerator for a while, beat the yolks with sugar until a thick foam. As for the amount of sugar, then you can vary it according to your own taste. Those who do not like excessive sweetness can safely take half a glass + a couple of tablespoons for sprinkling with raspberries.
3. Sift the flour together with the baking powder. Many people believe that this manipulation is needed only in order to get rid of the debris that may come across there. In fact, the task is completely different, because the quality of modern flour is already so high in itself that there can be no talk of any garbage. It is necessary to sift so that the flour is saturated with oxygen and turns the dough into a lush cloud.
4. Add flour in small portions to the egg-sugar mixture and knead until smooth.
5. Beat the cooled proteins with a pinch of salt until steep peaks, after which we very carefully add this airy mass to the dough. We try to knead from the bottom up. As a result, you should get a homogeneous dough with a consistency reminiscent of thick sour cream.
6. We coat the form with butter or line it with baking paper. Silicone molds need not be greased at all, since the dough will not stick to them anyway.
7. Distribute the dough evenly over the shape. Put the berries on top, which it is advisable to sprinkle with starch first, and sprinkle them with sugar. By the way, raspberries can be added to the dough itself.

We bake it at 200 degrees for about 20 minutes. Readiness is checked with a wooden skewer: if you pierced the product and got it dry, then you can wait for a golden brown crust and take it out. Serve a healthy treat after it cools down a little.

Puff pastry pie

The easiest pie recipe using frozen raspberries. Its main plus is that there is no need to make dough, so unloved by many housewives. 15-20 minutes, and the dessert is ready (of course, subject to preliminary defrosting of all ingredients), however, first things first.

Ingredients:

• Ready frozen puff pastry - 1 pack (500 grams);
• Sugar - ½ cup (it all depends on taste preferences and the sweetness of the berries themselves);
• Raspberries - 400-500 grams; 1 egg yolk;
• Starch - 3-4 tablespoons;
• Butter - for lubricating the mold.

When the ingredients are ready, we start cooking:

1. roll the frozen dough into thin layers, one of which will be the base, and the second - on top.
2. You can not defrost raspberries, but simply sprinkle them with starch so that all the berries are completely covered with it. Such a move will allow not only to preserve the integrity of the berries during baking, but also "bind" the resulting juice, turning it into an incredibly tasty jelly;
3. we coat the form with oil and lay out one part of the dough, making the sides (their height depends entirely on the amount of dough, the higher the better);
4. lay the berries on top of the base and sprinkle them with sugar on top;
5. on the remaining layer, we make small cuts and stretch a little to make it look like a mesh. If time permits, you can work a little more on the top decor by making a pigtail or braid. When spreading the dough, be sure to pinch the sides.
6. Beat the yolk with a little water and coat the top so that our pastries are covered with an appetizing golden brown crust.

It takes an average of 25 minutes to bake a frozen raspberry pie at 180 degrees, but start checking a little earlier as ovens can work differently. As soon as the top is well browned, you can take it out. It is advisable to serve in an already cooled form, since hot berries can be very burned.

Multicooker recipe

Not a single kitchen can do without this assistant, but it is not always possible to adapt recipes and deal with operating modes. Therefore, we will tell you how to properly cook such a pie in a slow cooker.

Ingredients:

• sugar - 150 grams (you can 200, if you like sweeter);
• egg - 3 pieces; flour - 250 grams;
• raspberries - 250-300 grams;
• salt - a pinch; vanilla sugar - 1 sachet (optional);
• baking powder - 1 sachet; starch - 2 tablespoons;
• butter - for greasing the bowl.

Let's start cooking:

1. Beat eggs with salt and sugar and vanilla sugar until the grains melt.
2. Gradually introduce sifted flour and baking powder.
3. Thoroughly sprinkle the frozen berries with starch so that it covers the entire surface and add to the dough. Knead thoroughly so that the berries are evenly distributed.
4. We coat the multicooker bowl with oil and spread the dough. We expose the "Baking" mode. We are waiting for 40-50 minutes, depending on the duration of the program.

You need to take out the cake after cooling, otherwise it may break. Serve with powdered sugar, fruit or cream sauce, ice cream scoop.

Video recipes

A seasonal raspberry pie (assuming the berries are added fresh) can only be made in summer. If you want to enjoy this pastry in winter, you will have to limit yourself to either frozen berries, or dried ones, or in the form of jam. Well, or spend money and buy a fresh greenhouse in the store. In all cases, the cooking technology will be different, let's try to consider all of them.

The five most commonly used ingredients in raspberry pie recipes are:

For all recipes for a pie with raspberries, fresh berries are selected whole, strong. If it is harvested in your garden, it is not necessary to wash it - it is enough just to clean it of twigs and debris, remove the tails. Especially if you plan to lay out the raspberry layer on top of the pie, that is, make it open or jellied. In this case, the cake will look beautiful.
If the berries go inside the dough, you can also take the crumpled ones.

To make raspberry tart from frozen food, first let it thaw so that the excess liquid can be easily drained off. And only then use it. So that the berries in the dough do not "float", do not stick to each other, they can be rolled in powdered sugar or starch.

Dried raspberries must first be soaked in water to make them swell. Or boil in sugar syrup, and then transfer to a strainer and drain all the liquid.

If you choose the right recipe (and even with step-by-step photos and videos), you will get unusually fragrant, light baked goods that can be delighted both on weekdays and on holidays.

The five fastest raspberry pie recipes:

It should be borne in mind that raspberries are a berry with a lot of juice. And even selected, dry, it will release it during the heat treatment. Usually this is all taken into account in recipes, and the authors will write about it

Raspberries are a sweet, healthy treat, rich in vitamins, minerals and antioxidants. Raspberries delight not only with their taste, but also with many pleasant associations that come from childhood: alluring neighboring raspberry bushes, raspberry jam, raspberry juice, etc. Raspberry Pie - There are many recipes. They are simple and straightforward to prepare. The main components of the pie are dough (biscuit, shortbread, puff, yeast) and raspberries (fresh, frozen), raspberry jam.

Simple Raspberry Pie Recipe

For a simple raspberry pie you will need:

• 300 g of fresh raspberries (500 g for special berry lovers);
• 100 g butter;
• 2 eggs;
• 150 g wheat flour;
• 150 g sugar;
• 1 teaspoon baking powder
• 1 bag of vanilla sugar.

Cooking method: In a deep bowl, use a mixer to beat soft (room temperature) butter and sugar for a couple of minutes. Add eggs and beat with butter for 5 minutes until creamy. Add flour, vanilla sugar, baking powder, mix with a mixer for another minute. You will get a creamy biscuit dough. Place the dough in a greased split mold with an even layer. Pour raspberries on top of the dough.
Place the pie in the oven for an hour. Baking temperature 170 degrees.
The cake's test is pretty sweet. If the raspberries are acidic, dust the cake with powdered sugar.

Recipe "Pie with raspberries and cottage cheese"

For the test you will need:

• 250 g wheat flour;
• 130 g of low-fat cottage cheese;
• 50 g of sugar;
• a small pinch of salt;
• 10 g baking powder;
• 50 ml of milk;
• 60 g butter (margarine can be used);
• a couple of pinches of vanillin.

For the filling you will need:

• 300 g raspberries (fresh or thawed),
• 3 eggs,
• 2-3 tablespoons of starch
• 50 g sugar
• 200-230 g low-fat sour cream.
• For decoration - powdered sugar.

Cooking method:

Cooking the dough. Put cottage cheese, salt, vanillin, soft butter in a cup, add sugar, pour milk, stir. Add flour and knead the dough.
Cooking the filling. Whisk sugar and eggs in a cup, add sour cream and starch, stir. Pour raspberries into this mass and mix gently. Place the dough in a greased baking dish. Pour in the raspberry filling. Preheat the oven to 180 degrees. The cake should be ready in 35-40 minutes. It should turn out to be rosy. Let the cake cool, sprinkle with powdered sugar. Pie with cottage cheese and sour cream is ready! It remains to make tea or coffee.

Lean raspberry pie

For those who are fasting, you can make lean pastries for tea.

To make a cake without eggs and milk you will need:

• 150 ml of water (hot),
• 200 g wheat flour
• 100 sugar,
• 3 tablespoons of vegetable oil
• 8 g baking powder
• 1 handful of raspberries.

Cooking method: in a bowl, combine flour, sugar and baking powder. Pour in hot water with vegetable oil, stir quickly. Add the berry, stir. Put the dough in a greased baking dish (you don't need to grease the silicone one). Bake the cake without eggs and milk at 180 degrees for 20-25 minutes. Sprinkle the finished cake with powdered sugar.
A cake without eggs and milk is obtained with a rich berry flavor. The sour is very relevant. Hot cake with cold milk is delicious!

Delicious raspberry pie on yogurt

This cake will appeal to lovers of simple homemade baked goods.

To make yogurt raspberry pie you will need:

• 2 cups wheat flour;
• 200 ml of natural yogurt;
• 1 cup cane sugar
• 125 ml of vegetable oil;
• 2 eggs;
• a pinch of salt;
• 180 g raspberries;
• 1 bag of vanillin.

Cooking method: Rinse raspberries, place on a paper towel or sieve. In a bowl, beat eggs and sugar until bulky white. Pour in yogurt, add salt, vanillin, beat lightly again. Sift flour with baking powder and add in small portions, stirring constantly. Pour in vegetable a little, mix. Pour the dough into a baking dish with lined baking paper and place the raspberries on top.
Bake in an oven preheated to 180 degrees for 40-45 minutes. Check the doneness with a wooden skewer.
Delicate yogurt pie with raspberries is ready!

Raspberry Jam Pie - Amazingly Beautiful and Delicious

To make a pie with raspberry jam you will need:

• 400 g ready-made puff pastry;
• 3 tablespoons of raspberry jam
• 1 tablespoon sugar
• 1 tablespoon milk
• optional nuts or sesame seeds.

Cooking method:

Defrost the puff pastry beforehand. Cut two identical circles out of the layer. Place one circle of dough on a baking sheet lined with baking paper or a silicone mat. Spread the raspberry jam evenly on the dough circle, leaving a little space around the edges without jam.

IMPORTANT: if the jam is thin in consistency, add 1 tablespoon of starch to it to thicken it a little.

Cover the jam circle with the second circle of dough. Place a small glass or glass in the center of the circle. Make even cuts along the dough circle, in the form of rays, cutting it from the glass to the edge of the dough circle. Gently twist each strip 3 times in one direction. We repeat the procedure with all strips.

IMPORTANT: Roll and lay the strips in ONE direction.
Remove the glass. Gently grease the dough with milk using a silicone brush, try not to touch the jam with the brush.

Sprinkle the top of the pie with sugar, nuts, sesame seeds, poppy seeds.
Send a baking sheet with raspberry pie to an oven preheated to 180 degrees for 25-30 minutes.

Put the finished pie with raspberry jam on a dish.

To make a raspberry pie with sour cream filling, you will need:

• 100 g creamy margarine;
• 2 eggs;
• 150 g sugar;
• 150 ml of kefir;
• 1 g vanillin;
• 240 g wheat flour;
• 1 teaspoon baking powder
• 150 g fresh raspberries.

To fill:

• 2 tablespoons sour cream;
• 1 tablespoon sugar

Cooking method: in a saucepan, melt and cool the margarine. Add eggs, kefir to it, stir well, add sugar and vanillin. Then add the raspberries, stir. Sift flour with baking powder into the dough, mix gently. Pour the dough into a lined baking tray.
Preheat the oven to 170 degrees and bake the cake for 45 minutes.
Whisk the sour cream and sugar. Remove the cake from the mold, cool, apply cream. Spread fresh raspberries randomly on top of the cream. Raspberry pie with sour cream filling is ready! Cut the pie into portions and serve with tea or coffee.

This cake will appeal to those who love baking with cocoa.

To make raspberry cake with cocoa you will need:

• 150 g sugar;
• 150 g butter;
• 4 eggs;
• 100 ml of kefir;
• 2 tablespoons of sunflower oil;
• 1 cup wheat flour
• 1.5 teaspoons baking powder;
• 2 tablespoons of cocoa powder
• 160 g fresh raspberries.

Cooking method: put soft butter in a bowl, add sugar and whisk everything well. Then add the eggs one at a time, whisking thoroughly each time. Add sunflower oil, pour in kefir. Whisk well again. Sift cocoa and flour with baking powder, stir. The consistency of the dough should be like thick sour cream.

Line the baking sheet with baking paper, pour out the dough. Spread the raspberries over the surface.
Preheat the oven to 180 degrees and bake the pie for 45-50 minutes. Check readiness with a wooden skewer.

Remove the cocoa raspberry tart from the baking dish onto a plate, cool and dust with powdered sugar.

Charlotte with raspberries

Charlotte is a simple sponge cake that can be baked with any kind of berry or fruit. Delicate, airy dough combined with fragrant raspberries is a real bliss!

To make charlotte with raspberries you will need:

• 160 g wheat flour;
• 220 g sugar;
• 3 eggs;
• 0.5 teaspoon baking powder;
• 200 g fresh raspberries.

Cooking method: Beat the eggs into a deep bowl, beat them with a whisk until they increase in volume. Gradually add sugar to the eggs, continue beating until the sugar dissolves and a fluffy homogeneous mass is obtained. Pour the sifted flour and baking powder into the mass and mix gently with a silicone spatula. The dough should have the consistency of thick sour cream. Put baking paper into a 22 cm dish, pour half of the dough. On the surface of the dough, spread the raspberries, previously washed and dried on a paper towel. Then gently pour the remaining dough over the top, covering the berries.

Preheat oven to 180 degrees. Bake the raspberry charlotte 35-40 minutes until golden brown.

Check readiness with a wooden skewer. Cool the form with the finished charlotte. Sprinkle the charlotte with raspberries with powdered sugar, cut into pieces and serve with aromatic tea.

Raspberry pie from yeast-free dough

We will need:

• 700-750 g flour;
• 280 ml of milk;
• 2 eggs;
• 1 teaspoon salt
• 4.5 tablespoons of sugar;
• 100 g butter;
• 4 tablespoons of vegetable oil;
• 1 egg (for lubrication);
• 1 bag of vanillin;
• 40 g yeast (regular);
• 700 g raspberries;
• 3 tablespoons of sugar (for raspberries).

Cooking method:

1. mash the yeast in a bowl, add 1 teaspoon of sugar and 50 ml of warm milk, stir, leave for 15-20 minutes to rise.
2. In a saucepan, melt and cool the butter to room temperature. Sift the flour through a sieve. Add milk, 2 eggs, vanillin, salt, sugar, yeast, melted butter to a bowl, mix everything.
3. Add flour, knead the dough. Knead the dough very well with your hands, adding 2 tablespoons of vegetable oil to your hands and the bottom of the bowl, knead more until the dough starts to stick to your hands. Cover the finished dough with a towel, put in a warm place for 1 hour.
4. The matched dough will increase 2.5 times. Crumple it (press with your palms so that the air comes out). After 1.5 hours, the dough will again increase 2.5 times. Pucker again and start making the pie. Grease the table, baking sheet, hands with vegetable oil. Divide the dough in two. Roll one half of the dough into a circle and use a rolling pin to transfer to a baking sheet.
5. From the other part of the dough, make a twig-shaped side of the pie. To do this, roll out the dough with a rolling pin, cut it into strips with a knife, then each strip on both sides, make cuts at an angle to the middle of the strip to make a twig. Place it around the edge of the cake. Place raspberries in the middle of the pie and sprinkle with sugar.
6. Prepare twigs and flower decorations for the pie. Break 1 egg into a glass and beat with a fork, gently brush over the top of the pie with a brush.
7. Bake the raspberry pie at 200 degrees for 35-40 minutes (until golden brown).

Helpful hints: in addition to raspberries in these recipes, you can use currants, cherries, blueberries, apricots, plums, apples, or combine raspberries with other berries. Use both fresh and frozen raspberries. The finished pie can be flavored with whipped cream, cinnamon, grated chocolate and nuts.

“The raspberry berry beckoned us ...” - this is how Valentina Legkostupova sings about the delicious and aromatic summer berry. And can you argue with that? How many recipes can you count with raspberries as an ingredient? Lot? Certainly! After all, this is a very popular berry in the summer. It is especially widely used for the preparation of a wide variety of pastries. Fresh raspberry pie - known in many countries. The housewives cook it not only as a simple homemade delicacy, such pastries successfully decorate any festive feast. The versatility of the berry and its pleasant sweet taste with a slight sourness gives such a field of activity that sometimes you can get confused. After all, almost any dough can be used: unleavened, and yeast, and shortbread, and biscuit. Put the berries both inside the cake and decorate the surface with it. Well, isn't this a holiday for any housewife, as the most important experimenter in the kitchen? Sponge cake with raspberries in this "modest" list takes pride of place. Do you know why? Not every housewife will boldly take up the preparation of a biscuit. These are pretty specific baked goods. But it’s very tasty. And that is precisely why such a cake is very popular, because biscuit cakes are the basis for almost most of all known cakes, even the most expensive ones. In general, all the complexity is only at first glance. In fact, if you follow the instructions carefully at first, you can easily and simply make a sponge cake with raspberries. And over time, this simple recipe will become your favorite and unpretentious.

Ingredients:

• 5 eggs;
• 1.5 tbsp. Sahara;
• 2.5 tbsp. flour;
• a small pinch of salt;
• 50 g butter;
• 2 tsp baking powder for dough;
• 300 g fresh or frozen raspberries;
• 2 tbsp starch (preferably corn).

Simple Raspberry Pie Recipe