Open pie “Raspberry Paradise. So different and delicious pies with frozen raspberries

Ingredients

• 140 g cream cheese;
• 85 g butter;
• 190 g sifted flour;
• 250 g raspberries;
• 2 tablespoons sugar;
• ½ teaspoon potato starch;
• 100 g.

Preparation

Mix cheese and butter with a mixer until smooth. Add flour and knead the dough. Wrap it up cling film and refrigerate for at least an hour. Then roll out the dough into a rectangle and place on a baking sheet lined with foil.

Mix raspberries, sugar and starch. Lightly crush some of the berries with a fork to release their juice. Grease the dough chocolate spread, stepping back a little from the edges. Place raspberries on top.

Fold the edges of the pastry over and place the pie in an oven preheated to 180°C for 45–50 minutes until lightly browned.

Ingredients

• 250 g butter + a little for greasing;
• 250 g powdered sugar + 2 teaspoons for cream;
• 4 eggs;
• 250 g sifted flour + a little for sprinkling;
• 2½ teaspoons baking powder;
• 1 orange;
• 150 ml whipping cream;
• a pinch of vanillin;
• 4 tablespoons raspberry jam or preserves;
• 150 g raspberries.

Preparation

Beat butter and powdered sugar. Add the eggs one at a time, beating the mixture thoroughly with a mixer after each addition. Mix flour, baking powder and finely grated zest of a whole orange. Pour the flour mixture into the butter mixture and mix well.

Grease two 20cm diameter baking tins, line the bottoms with parchment and lightly dust them with flour. If you only have one pan, simply bake the biscuits one at a time. But do not forget to wash the mold after preparing the first sponge cake and prepare it for baking.

Divide the dough into the molds and smooth it out. Bake for 20–25 minutes at 190°C until the biscuits have risen and browned. From finished baked goods The toothpick should come out clean. Cool the biscuits slightly, carefully remove them from the pans and cool completely.

Add vanilla and 2 teaspoons of powdered sugar to the cream. Beat thoroughly with a mixer until creamy.

Grease the top of one sponge cake raspberry jam or jam. Spread cream and raspberries on top. Cover with the second sponge cake. If desired, you can sprinkle the finished pie powdered sugar.

Ingredients

• 300 g sifted flour;
• 1 teaspoon salt;
• 210 g sugar;
• 260 g butter;
• 1 egg;
• 4–6 tablespoons of cold water;
• 1 tablespoon cornstarch;
• 700 ml;
• 2 eggs;
• a pinch of vanillin;
• 2 large bananas;
• 250 g raspberry jam or jam;
• 2 tablespoons warm water;
• 170 g raspberries.

Preparation

Mix flour, ½ teaspoon salt and 10 g sugar. Add 220 g of cold butter, cut into cubes, and rub into crumbs. Add the egg and water and knead the dough. Wrap it in cling film and put it in the refrigerator for half an hour. Roll out the chilled dough and distribute into the baking pan.

Place parchment paper on the dough and sprinkle with dry peas or beans to prevent the crust from puffing up during baking. Place in an oven preheated to 180°C for 20 minutes. Then remove the parchment and weights and bake for another 10 minutes.

In a saucepan, mix 200 g of sugar, ½ teaspoon of salt and starch. Pour in the milk and place on medium heat. Cook, stirring constantly, until the mixture thickens. Reduce heat, cook for a couple more minutes and remove the mixture from the stove.

Add beaten eggs and mix thoroughly. Place the pan back on the heat, bring to a boil and cook for another 2 minutes. Remove from heat, add remaining butter and vanilla and stir. Cool slightly, place cling film on the surface of the cream and put it in the refrigerator for half an hour.

Cut the bananas into slices. Spread half the cream over the pie crust, top with bananas and cover with the remaining cream. Cover with cling film and refrigerate for at least 6 hours.

Mix jam, water and half the raspberries. Cover the pie with this mixture and decorate with the remaining berries.

Ingredients

• 115 g butter + some for greasing;
• 220 g sugar;
• 3 eggs;
• 125 g sifted flour;
• ½ teaspoon salt;
• ½ teaspoon baking powder;
• 400 g raspberries;

Preparation

Beat softened butter and sugar with a mixer. Add the eggs one at a time, stirring after each addition. Mix flour, salt and, continuing to beat, gradually add flour mixture to butter mixture.

Grease a baking dish with oil and place the dough there. Spread raspberries on top. You can take even more berries, then the pie will turn out even more moist.

Place the pan in an oven preheated to 180°C for 45–50 minutes. 20 minutes after cooking, sprinkle the cake with powdered sugar.

Ingredients

• 200 g sifted flour;
• 1 teaspoon baking powder;
• 100 g butter;
• 200 g sugar;
• 2 eggs;
• 400 g fat;
• 100 g sour cream;
• a pinch of vanillin;
• 400 g raspberries;
• 2 tablespoons of powdered sugar.

Preparation

Mix flour with baking powder. Add the cubed cold butter and half the sugar and rub into crumbs. Add 1 egg and knead the dough.

Roll out the dough to the size of the mold and place it there, pressing it to the bottom and walls. Make a few pricks in the bottom of the pie base with a fork and place in an oven preheated to 180°C for 15 minutes.

Beat cottage cheese, sour cream, egg, vanillin and remaining sugar with a blender until creamy. Spread the cream over the baked base and place raspberries on top.

Bake the pie for another 35 minutes. Cool and sprinkle with powdered sugar before serving.

Ingredients

• 150 g butter;
• 50 g brown sugar;
• 3 eggs;
• 100 ml liquid honey;
• 50 ml whiskey;
• 250 g sifted flour;
• 2½ teaspoons baking powder;
• 50 g oatmeal;
• 250 g raspberries;
• 100 g granola (you can buy ready-made or).

Preparation

Mix softened butter and sugar in a blender until creamy. Add eggs, honey and whiskey and beat. In a separate container, mix flour, baking powder and oatmeal. Pour the flour mixture into the butter mixture and mix thoroughly.

Line a baking pan with parchment, place half of the dough there and smooth it out. Distribute the berries on top and cover with the remaining dough. Sprinkle the dough with granola.

Bake the cake for 20 minutes at 180°C. Then reduce the temperature to 170 °C and cook for another 40-50 minutes. If the granola starts to burn, cover the pan with foil. You can check the readiness of the pie using a toothpick: it should come out clean.

Ingredients

• 300 g sifted flour;
• 1 teaspoon salt;
• 260 g butter;
• 4–6 tablespoons of water;
• 200 g red currants without branches;
• 300 g raspberries;
• 2 tablespoons potato starch;
• 2 tablespoons lemon juice;
• 2 teaspoons grated lemon zest;
• 200 g sugar;
• 1 tablespoon milk.

Preparation

Mix flour and salt. Add 230 g of cold butter, cut into cubes, and stir until crumbly. Pour in water and knead into a homogeneous dough. Divide it in half, wrap it in cling film and put it in the refrigerator for an hour.

Then roll out half the dough into a thin layer and spread it over the bottom and sides of the baking dish. Place the dough in the refrigerator for half an hour.

Mix currants, raspberries, starch, lemon juice, zest and sugar. Post it berry filling into a mold with chilled dough. Place a few small cubes of remaining butter on top.

Roll out the second part of the dough into a thin layer. Beat the egg with milk and brush some of this mixture onto the edges of the dough containing the filling. Cover with a second layer and secure the edges tightly. Place the pie in the freezer for 20 minutes or in the refrigerator for 40 minutes.

Make several cuts on the surface of the dough to allow air to escape during cooking. Grease the dough egg mixture. Bake the pie at 220°C for 20 minutes. Reduce temperature to 180°C and cook for another 40 minutes until the cake is lightly browned.

Ingredients

• 220 g shortbread cookies;
• 1 tablespoon brown sugar;
• 100 g butter;
• a little vegetable oil;
• 370 g raspberries;
• 150 g white sugar;
• 370 g lean;
• 220 g cream cheese;
• 60 g powdered sugar;
• 120 g whipping cream.

Preparation

Grind the cookies and sugar in a blender. Add melted butter and mix well until smooth. Grease a baking pan with a removable bottom with vegetable oil and press the cookie mixture firmly into the bottom. Place the pan in the freezer while you prepare the filling.

Combine raspberries, sugar and 1 tablespoon of yogurt in a blender. Beat with mixer at full power cream cheese to an airy consistency. Add the remaining yogurt and powdered sugar to the cheese and beat thoroughly again. Add the raspberry mixture and beat again.

In a separate container, whip the cream until creamy. Add them to the raspberry-cheese mixture and gently stir with a spatula or spoon. Spread the filling onto the cookie base and smooth it out.

Refrigerate the pie for at least 4 hours, preferably overnight. Remove it from the refrigerator 5-10 minutes before serving.

Ingredients

• 125 g flour;
• 150 g sugar;
• ¼ teaspoon salt;
• ¼ teaspoon baking powder;
• 1 tablespoon grated lemon zest;
• 115 g butter;
• 2 eggs;
• 1 egg yolk;
• 5 tablespoons lemon juice;
• a pinch of vanillin;
• 130 g raspberries;
• 90 g powdered sugar.

Preparation

Mix flour, sugar, salt, baking powder and lemon zest. In another container, beat the melted cooled butter, eggs, yolk, 3 tablespoons of lemon juice and vanilla. Pour this mixture into the flour mixture and stir until smooth.

Add coarsely chopped raspberries to the dough and stir. Line a small baking pan with parchment. Place the dough there, smooth it out and bake for 25–30 minutes at 180°C.

Whisk the remaining lemon juice and powdered sugar. Spread the frosting over the cooled cake and refrigerate for an hour until the frosting hardens.

Raspberry pies are baked using various technologies, using certain type test. This dessert always turns out delicious and appetizing. So don’t waste time, let’s try to make a raspberry pie right now.

Classic recipe

Even a novice cook can make a classic charlotte with raspberries.

To prepare it, take the following products:

• three eggs;
• 200 g sugar;
• a glass of wheat flour;
• two pinches of baking powder;
• half a glass of berries;
• 2 g salt;
• powdered sugar.

Cooking recipe:

1. Beat the eggs in a deep container. Add sugar and salt to them, beat again for about three minutes.
2. Add sifted flour and baking powder. Beat the dough for about one minute.
3. Half of the dough is poured into an oiled container.
4. Place washed berries on top of it. They must be placed at an equal distance from each other. This allows the dough to bake between them and prevents juices from forming.
5. Pour the second half of the dough over the berries so that the raspberries are completely hidden.
6. Place the pan in the oven, preheated to 180 degrees, for 25 minutes.
7. The oven must not be opened during cooking. After the pie is browned, turn off the fire. Leave the baked goods in the oven for another 20 minutes.
8. The cooled charlotte is sprinkled with powdered sugar and decorated as desired.

Today you can buy frozen raspberries in almost any supermarket. This is the best option when fresh berries No. However, there are concerns that such berries will not retain their shape after defrosting and will release a lot of liquid. To prevent this from happening, take the raspberries out of the freezer and shake them in a container. This way the berries are separated from each other and the excess ice disappears. Having removed the “snow”, they begin to prepare the pie.

Thus, the berries are used as a filling for charlotte, and it is not necessary to wait for them to defrost completely. Pie with frozen raspberries is almost as tasty as baking with fresh berries.

Sand pie

To prepare raspberry shortbread pie, take the following ingredients:

• 100 g butter;
• egg;
• 100 g sugar;
• 220 g flour;
• a pinch of salt;
• 0.5 teaspoon baking powder.

Read more on the site: Pancakes with kefir and milk – 5 delicious recipes preparations

For the filling and shortbread you will need:

• 200 g flour;
• 150 g butter;
• 100 g sugar;
• a glass of raspberries.

Preparation:

1. The butter is melted in microwave oven.
2. Beat the egg with sugar. Mix with cooled oil.
3. All ingredients are thoroughly whisked until smooth.
4. Flour, salt and baking powder are gradually added to the mixture. The result is a soft dough.
5. The mold is greased with oil and covered with parchment paper.
6. The dough is evenly distributed over the bottom of the mold and baked in the oven for 10-15 minutes at 180 degrees.
7. At this time they do sand crumbs. To do this, combine flour and sugar.
8. Add butter, cut into small pieces.
9. Grind the products with your hands until they become crumbs.
10. Raspberries are placed on the dough in the form, sprinkled with sugar and shortbread crumbs on top.
11. The pie is returned to the oven for 30-40 minutes.

The dessert is ready when a golden crust appears on top.

Tsvetaevsky pie with raspberries

To prepare the famous Tsvetaevsky raspberry pie, you need to take the following ingredients:

• half a glass of sour cream;
• 150 g butter;
• a teaspoon of baking powder;
• half a glass of sugar;
• two glasses of flour.

For filling and filling you will need:

• one egg;
• a glass of sour cream;
• a glass of sugar;
• two tablespoons of flour;
• 350 g raspberries (fresh or frozen).

Step by step recipe:

1. To prepare the dough, combine sugar and sour cream.
2. Melt the butter in the microwave and add it to the sugar-sour cream mixture when it has cooled.
3. Knead the dough by adding flour and baking powder. The consistency should be homogeneous and pleasant to the touch.
4. Spread the dough over the surface of the greased pan, making small edges.
5. Prepare the filling. To do this, add sugar and sour cream to the egg. Mix the composition with a broom.
6. Distribute raspberries over the dessert base and fill with the resulting cream.
7. The pie is placed in the oven preheated to 180 degrees. In 40-50 minutes it is ready.

You need to remove the dessert from the mold when it has cooled down, otherwise it may lose its shape.

Tsvetaevsky pie is also prepared with other berries; you can use fruits.

Puff pastry recipe

For raspberry pie, you can use ready-made puff pastry (yeast).

Making this dessert is quite simple and quick. To do this take:

• 350 g puff pastry dough;
• a glass of raspberries;
• 0.5 cups sugar;
• butter.

Read more on the site: Kulebyaka - 28 recipes

Cooking recipe:

1. The dough is taken out of the freezer and allowed to rest room temperature 15-20 minutes.
2. Cut off required quantity layer and roll out slightly with a margin on the sides.
3. The dough is covered with a greased form.
4. The raspberries are washed and placed on top, then sprinkled with a layer of sugar. Too many berries should not be placed on the dough, otherwise they will produce abundant juice and it will flow over the sides of the mold.
5. Place strips of puff pastry on top of the raspberries and decorate them to your liking.
6. Bake the dessert for 30 minutes at a temperature of 200-220 degrees.

Tea, cocoa, milk and coffee go perfectly with such baked goods.

Curd pie with raspberries

Tender and fragrant dessert can be obtained by preparing cottage cheese pie with raspberries.

It will require:

• 220 g flour;
• 200 g cottage cheese;
• 250 g raspberries;
• 150 g sugar;
• 150 ml milk;
• two eggs;
• a pinch of vanillin;
• a pinch of salt;
• 50 ml oil (sunflower or olive);
• a teaspoon of baking powder;
• a small spoon of soda.

Step by step recipe:

1. Preheat the oven to 180 degrees.
2. Mix eggs, sugar and vanillin in a container.
3. Beat the products with a mixer for 3 minutes.
4. Add cottage cheese to the mixture and beat again.
5. Pour in milk and beat the mixture.
6. The sifted flour is mixed with baking powder, soda and salt.
7. Add the mixture to the remaining ingredients.
8. Pour in vegetable oil, knead the dough thoroughly.
9. Place half of the dough into a greased pan of suitable size.
10. Place raspberries (not all) in an even layer on top.
11. Pour in the rest of the dough and berries.
12. Cook the pie in the oven for 40-50 minutes. It should rise well.

In this article I want to pay attention to raspberries and pies made from them. This magnificent berry, which delights not only with its taste, but also with many pleasant associations that come from childhood: alluring neighboring raspberry bushes, raspberry jam, raspberry juice, etc.

Raspberries are not just a sweet treat, but also a very healthy product, rich in vitamins, minerals and flavonoids. All this has a beneficial effect on the condition of the body.

Here you will find several recipes for raspberry pies. They are simple and understandable. Each of these pies has a special “zest”, which means that you will find something close to your heart (and stomach).

By the way, I also want you to click on the link and take a look at the recipe for cherry pies. They are tasty, aromatic and who knows, maybe they will interest you a lot more. And then you can return to this page.

Pie with raspberries and cottage cheese (recipe with photos)

Delicate cottage cheese pie with raspberries and sour cream will not leave anyone indifferent! You won't stop until you have the last bite of this delicious pastry in your mouth.

• Flour – 250 g.
• Low-fat cottage cheese – 130 g.
• Sugar – 50 g.
• Salt – a small pinch;
• Baking powder – 10 g.
• Milk – 50 ml.
• Butter (margarine can be used) – 60 g.
• Vanillin - a couple of pinches;

• Raspberries (fresh or defrosted) – 300 g.
• Eggs – 3 pcs.
• Starch - 2-3 tbsp. spoons;
• Sugar – 50 g.
• Sour cream (10-15% fat) – 200-230 g.
• Powdered sugar for decoration;

1. First we prepare the dough. Put cottage cheese, salt in a cup, pour milk, vanillin, soft butter, add sugar.
2. Mix everything. Add flour and knead the dough.
3. Filling. In a bowl, beat sugar and eggs. Add sour cream and starch and mix.
4. Add raspberries to this mixture and mix gently.
5. Spread the dough onto a greased baking pan.
6. Pour in raspberry filling.
7. Preheat the oven to 180 degrees. The pie should be ready in 35-40 minutes. It should turn out rosy.
8. Now you need to let the cake cool. You can decorate with powdered sugar.

Pie with cottage cheese and sour cream is ready! All that remains is to make tea or coffee.

Raspberry Pie (simple recipe)

This pie has the peculiarity that the dough is based on raspberries, and not vice versa, as in many recipes.

• Raspberries – 200-250 g.
• Butter – 130 g.
• Flour – 100 g.
• Ground nuts – 50-100 g.
• Sugar – 140 g.
• Powdered sugar for decoration;
• Baking powder – 10 g.
• Vanilla sugar – 1-2 teaspoons.
• Eggs – 3 pcs.

1. Soften the butter and mix with sugar and eggs.
2. Mix flour with nut powder, baking powder and vanilla sugar.
3. Add flour to the eggs and knead the dough.
4. Grease a baking dish with butter and place raspberries in it.
5. Cover the raspberries with dough on top.
6. Preheat the oven to 180 degrees and bake for 30-40 minutes until the dough is golden and appetizing.
7. Now the cake needs to be allowed to cool. Then sprinkle with powdered sugar.

Pie with frozen raspberries (recipe with photos)

• Sugar – 150-200 g.
• Sour cream – 200-250 g.
• Flour – 250 g.
• Starch - 2 tbsp. spoons
• Frozen raspberries – 400 g.
• Vanilla sugar – 2 teaspoons
• Baking powder – 2 teaspoons
• Butter – 100 g.
• Chicken eggs – 2-3 pcs.

1. Soften the butter, add eggs, sugar, sour cream. Mix thoroughly.
2. Combine flour with baking powder and vanilla sugar.
3. Pour the flour into the butter mixture and mix well with a fork or whisk. The dough is ready.
4. Grease and lightly flour a baking pan.
5. Pour the dough into it.
6. Take out the raspberries and remove any excess ice. There is no need to defrost the berries.
7. Mix raspberries with starch and place in an even layer on the dough.
8. The berries can be slightly drowned, then they will end up in the middle of the pie.
9. Preheat the oven to 180 degrees.
10. Place the pie in the oven and bake for about 40 minutes.
11. Then reduce the oven power and cook for about 30 minutes.

You can check the readiness of the pie with a toothpick (or match). We pierced the pie and pulled out a toothpick. Did the dough stick? If yes, then the pie is not ready yet.

The finished pie should be allowed to cool gradually in the oven turned off and slightly open.

You can decorate with powdered sugar.

Raspberry puff pastry pie

Delicious crispy layer cake with juicy raspberry filling– perfect breakfast!

1. Ready puff pastry – 500 g.
2. Raspberries – 300-400 g.
3. Sugar – 0.5 – 1 glass;
4. Starch - 2-3 tbsp. spoons;

1. Wash the raspberries, drain off excess juice, mix them with starch and sugar.
2. Roll out the thawed puff pastry and divide into 3 equal parts.
3. Roll out two pieces of dough so that they fit the size of a baking sheet or baking dish. The third part of the dough will be used for decoration.
4. Grease a baking sheet with oil and place the first layer of dough.
5. Place raspberries evenly and thinly on top.
6. Next, cover with the second piece of dough and add the remaining berries on top.
7. Cut the third piece of dough into strips that need to be woven into a beautiful mesh.
8. Place the pie in an oven preheated to 180 degrees and bake for 25-30 minutes until golden brown.

• In addition to raspberries, you can use any other berry in these recipes. And it’s even better if you combine raspberries with something: strawberries, cherries, apples – there’s a lot of choice.
• You can use either fresh or frozen raspberries in any of these pie recipes. Frozen, of course, needs to be thawed and rid of excess juice.
• Nobody forbids you to flavor the pie with whipped cream, cinnamon, grated chocolate and nuts. But don’t overdo it, otherwise you won’t end up with a pie, but some kind of cake.

Baking with berries turns out not only tasty and aromatic, but also juicy, with a pleasant fruity sourness, and raspberry pies are no exception. Such pies can be baked not only during the berry season, when nature itself gives us the opportunity to show off our culinary skills, but also at any other time, because it’s a reason to please family and guests delicious dessert there will always be. Today we will tell you how you can use frozen raspberries in baking in different ways.

Frozen raspberries for pies

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

It’s probably no secret to you that during quick deep freezing, berries retain vitamins and everything else. useful substances. In addition, the taste and aroma are not lost at all. But how do you 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 high temperature she can "float". In principle, it doesn't make much difference whether you defrost the 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 “snow” that has formed. Without excess moisture, raspberries will perfectly retain their shape in the pie, both frozen and thawed.

Raspberries go well in pies with many other berries: strawberries, gooseberries, currants. Thanks to this combination, you can bake pies with different tastes- sweet, sour, tart. It’s even better to use raspberries in tandem with cottage cheese: it’s not just tasty, but also very healthy. If your kids absolutely do not like cottage cheese, mix it with frozen raspberries and put this filling in the pie. All the hate for this fermented milk product You can take it off with your 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 recipes for raspberry pies

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

Closed yeast cake with frozen raspberries and nuts

This dessert will captivate all your family and friends with its aroma! Involve the children in bringing the recipe to life - they really love kneading the dough.

You will need:

• 300 g wheat flour;
• 250 g frozen raspberries;
• 100 g brown sugar;
• 11 g fresh yeast;
• 50 g sunflower oil;
• 50 g 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 dough.

   

   Mix sunflower oil with sugar

2. Dissolve in warm water yeast. Mix with flour, add salt and sunflower oil with sugar. Mix thoroughly and leave to rise for 1-2 hours in a warm, draft-free place.

   

   Mix the ingredients in a bowl and leave the dough to rise for a while

3. If you have a microwave, place the kneaded dough in it for 1 minute, setting the power to 20%. The dough will warm up and then rise to the desired level in 20 minutes at room temperature.
4. While the dough is rising, defrost the raspberries and sprinkle them with a little sugar to remove excess juice.

   

   Add sugar to the raspberries to release their juice.

5. Grease the pan with butter and spread most of the dough into it, not forgetting to make the edges. Sprinkle with chopped walnuts or almonds.

   

   Spread some of the dough over the pan and sprinkle with chopped nuts

6. Place prepared raspberries on the dough.

   

   Spread raspberry filling

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

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

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

Open pie with frozen raspberries made from yeast dough

This dessert is very easy to prepare, especially if you like to bake with yeast. The cake bakes quickly, and it will probably be eaten even faster!

You will need:

• 3.5 cups wheat flour;
• 2.5 cups frozen raspberries;
• 0.5 cups white sugar;
• 0.3 cups brown sugar (for sprinkling);
• 1.5 teaspoons salt;
• 160 g butter;
• 3 chicken eggs;
• 1.5 glasses of milk;
• 2 measured teaspoons of dry yeast (without a slide).

Before you start kneading the dough, prepare the pan in which you will bake the cake. This container should have high sides. Grease the pan with butter or line with parchment paper.

Cooking process:

1. Place a small saucepan over low heat. Heat 100 g of butter in it until it melts (but does not begin to boil), add milk and sugar.
   

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

   

   Melt the butter in a small saucepan without letting it boil

2. If you like your pies sweeter, add more sugar than listed in the ingredients list. And when the butter in the saucepan has completely melted, remove it from the heat, cool until warm, add dry yeast and leave the mixture for a while.

   

   Pour dry yeast into the warm butter-milk mixture

3. The heat will cause the yeast to “bubble.” This means that the mixture is already ready for making dough.

   

   When the mixture starts to bubble, you can knead the dough.

4. In one bowl, beat the eggs, and in another, larger bowl, measure the flour and salt.

   

   Prepare products for the test

5. Combine the milk, butter and yeast mixture with flour and eggs. Mix with a spatula until completely even.

   

   Combine all products and knead the dough

6. Place the dough in the mold and spread over the surface. Cover with plastic. Leave for an hour in a warm place to rise.
   

   If time permits, the dough can be left in the refrigerator for 7–8 hours to ferment slowly and then warmed to room temperature

   

   Cover the dough laid out in the form with film and leave to rise

7. Thaw the raspberries; if excess liquid (juice) has formed, pour it into another bowl. Place the berries on the risen dough.

   

   Place thawed raspberries on the risen dough

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

   

   Sprinkle raspberries with sugar and butter

9. Place the pan with the future pie in the oven, preheated to 190 degrees. Bake for 30-40 minutes until golden brown.

   

   Bake open pie with raspberries until golden brown

From puff pastry

If you don't have much time to bake, you can make a pie with frozen raspberries from ready-made puff pastry. It is very easy to use and will save you a lot of time. Even if guests are about to arrive, you will have time to prepare sweets for tea.

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

We will need:

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

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

Filled option

This pie will surely appeal to those who love a slight sourness in the taste of baked goods. For the test take:

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

For filling and filling you will need:

Before making the dough, remove the raspberries from the freezer. The berries will not have time to flow during this time. Take springform for baking with high sides.

Preparation procedure:

1. Start mixing sour cream and sugar. Meanwhile, melt the butter in the microwave or in a double boiler.

   

   Mix sugar and sour cream in a bowl

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

   

   Knead the dough from the prepared products

4. Grease a baking dish with butter and sprinkle with flour. Place 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 place it in the mold, forming sides

5. While the dough is resting in the mold, prepare the filling. Combine sour cream, egg, 2 tablespoons of flour, sugar. Stir with a whisk to completely break up all lumps. You can use a blender or mixer.
6. Spread the raspberries over the dough in the mold and fill with the prepared sour cream. Bake for an hour at 180 degrees until the cream thickens.

   

   Place raspberries on the dough and fill with filling

7. When the cooked pie has cooled slightly, remove it from the oven. Remove the edges of the pan and use the edge of the baking paper to carefully drag the cake onto flat dish. If you do this with baked goods that are still hot or warm, they will begin to crumble.

   

   Allow the cake to cool before transferring it from the pan to a plate.

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

From butter biscuit dough

Tender and soft sponge cake - great base for the pie. Even if the frozen raspberries taken for it turn out to be sour, the sweetness of the dough will correct this.

Sponge cake can be served with ice cream

Products:

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

Cooking process:

1. Beat the whites with half the sugar until a thick foam forms.

   

   Whisk egg whites with sugar

2. Beat the remaining sugar with butter heated until soft until creamy. Add sour cream, vanillin, beat again.

   

   Prepare the dough base from butter, sugar and sour cream.

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

   

   Add flour and knead the dough

4. Gently fold the whipped whites into the resulting mixture. Mix the dough with a spatula from bottom to top. Add the remaining flour and slowly knead until smooth.
5. Grease a baking dish with oil and place the dough into it, spreading it evenly over the surface. Place raspberries on top (you don't have to defrost them). Sprinkle with 1 tablespoon sugar.

   

   Place the dough in the mold, distribute the berries over it

6. You need to bake the raspberry sponge cake at 180 degrees in a preheated oven. 30 minutes will be enough for this. Just in case, check the readiness by piercing the pie with a wooden splinter: if it is dry, then the pastry is ready. Remove from the oven, sprinkle with powdered sugar and garnish with mint leaves.

   

   Ready pie decorate to taste

A simple recipe for a slow cooker

You can also easily prepare sponge cake in a slow cooker. raspberry pie. We suggest you add other berries to frozen raspberries, for example, lingonberries and blueberries in equal proportions, to experiment with the taste of the pie.

You will need:

• 250 g frozen raspberries (or a mixture of them with other berries);
• 200 g sugar;
• 250 g flour;
• 3 eggs;
• 1 packet of baking powder;
• 1 packet of vanilla sugar;
• 1 pinch of salt;
• 30 g starch;
• 1 tablespoon butter to grease the bowl.

A slow cooker will help you prepare raspberry pie quickly and without hassle

If you have a multicooker-pressure cooker, set the “Bake” mode and do not forget to open the valve to allow steam to escape.

If desired, you can sprinkle the pie with powdered sugar, grated chocolate or brush with whipped cream.

Video: recipe for quick pie with frozen berries

Frozen raspberries will bring back the warmth and aroma of summer evenings even in the middle of winter. Serve pies with this berry with any drinks - tea, coffee, cocoa, chocolate, milk, punch or juice and enjoy summer taste. Don’t be afraid to experiment with fillings; add other berries, dairy products and spices to the raspberries. Bon appetit and comfort to your home!

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

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 starch).

A simple recipe for raspberry pie