Raspberry pie with sour cream filling

To prepare the dough blanks, melt the butter in a water bath or in a microwave oven. Do not bring to a boil, but only to a liquid state. Add eggs and sugar to the butter and beat the mass with a mixer until smooth.

Add pre-sifted flour, vanilla and soda to the oil mixture, which must be extinguished with vinegar. If desired, soda and vinegar can be replaced with baking powder for the dough (2 teaspoons).

Mix the mass with a fork, it turns out quite thick and dense. Pour in the sour cream, combine the ingredients with a fork or mixer and continue to knead the dough with your hands. At the same time, you can add a small amount of flour, if necessary.

We roll out the finished dough, put it in a baking dish, necessarily forming the sides. If the form is metal, and not silicone, you can lay it with parchment paper. We prick the base with a fork so that it does not swell during baking.

Spread raspberries over the base in a dense layer, leaving the sides free. In a deep bowl, combine sour cream, vanilla, sugar and eggs. Mix the mass until smooth, this can be done with a blender or mixer.

Evenly pour the berries with a creamy filling, so that each berry is covered. We put the pie in the oven at a temperature of 200 degrees and bake for 10 minutes. During this time, the crust will grip well. Then reduce the temperature to 180 degrees and bake for 40 minutes for the middle of the pie to be ready.

The time varies depending on the power of the oven. The dough should be ruddy, and the filling is thick. We take the finished pie out of the oven and leave it on the table to cool down, you can even put it in the refrigerator. If you try to get it in a warm form, the filling will fall apart.

Cut the completely cold pie into pieces and serve it to the table.

Bon appetit!