Open pie “Raspberry Paradise. Raspberry pie - simple recipes for raspberry pies

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Many people remember pleasant impressions from childhood: grandma’s small kitchen, from which comes the mind-blowing smell of something baked with a hint of sweetness. What is this? Of course, everyone’s favorite raspberry pie, each piece of which simply melted in your mouth, making you reach for the plate of pastries again.

We have grown up a long time ago and had children of our own, but that same aftertaste from grandma’s baked goods is never forgotten. It is in order to renew the best moments of childhood that we have put together the most unsurpassed recipe for “grandmother’s” raspberry pastries.

Pie with fresh raspberries - recipe

For the test:

raspberries – 200 grams;
sugar – 200 grams;
eggs – 3 pieces;
onion - 1 glass;
soda – 1 teaspoon.

For filling:

raspberries – 200 grams;
sugar – 200 grams;

Preparation

Take all the raspberries (400 grams) and grind them thoroughly with a blender.
Beat the eggs well with sugar with a mixer, then add all the flour and soda to the resulting mass, mix again.
Pour half of the raspberry mass into it, then transfer everything to a pre-greased pan and put it in the oven, well heated, for half an hour.
Take out the finished raspberry pie and cut it lengthwise into layers, which should be coated with the remaining raspberry mixture and placed on top of each other.

This delicious culinary masterpiece can be topped with fresh berries.

Berry salad with mint and poppy seeds

Recipe for berry salad with cream cheese, mint and poppy seeds.

What do you need:

120 g raspberries
120 g strawberries
120 black currants
100 g cream cheese
1 cup cream
1 orange
1 tbsp. spoon of poppy seeds
A few sprigs of mint

How to prepare berry salad with mint and poppy seeds:

Place soft cheese in the cream and mix thoroughly in a blender. Add poppy seeds, orange zest and juice. Mix again. Cool.
Place the berries in a dish, mash a little, add chopped mint and pour in the soft creamy sauce.
Berry salad with mint and poppy seeds is ready.

Bon appetit!

Pie with fresh raspberries - an old recipe

Ingredients

Flour – 3 cups;
Raspberries – 500 grams;
Sugar – 1.5 cups;
Sour cream – 1.5 cups;
Butter (for greasing the baking sheet);
Vegetable oil – 0.7 cups;
Vanilla;
Whipped cream;
Baking powder.

Preparation

Beat the mixture of eggs and sugar, then gradually add the remaining ingredients: sour cream, vegetable oil, vanillin, flour and baking powder.
Mix everything and place on a baking sheet greased to prevent sticking.
Scatter raspberries over the entire surface of the future pie, “sinking” them a little in it.
Place everything in an oven preheated to 180 degrees.
Once ready, decorate with whipped cream and berries.

Salad with raspberries, avocado and mango

Salad recipe with raspberries, avocado, mango, lettuce and red onion.

What do you need:

1.5 cups raspberries
1 mango
1 avocado
1 red onion
1 clove of garlic
500 g mixed lettuce leaves
4 tbsp. spoons of olive oil
2 tbsp. spoons of vinegar
Salt, black pepper to taste

How to make a salad with raspberries, avocado and mango:

For the sauce, combine half a glass of raspberries, olive oil, vinegar and garlic in a blender. Salt and pepper.
Peel the avocado mangoes and cut into cubes. Tear the lettuce leaves. Place everything on a dish, sprinkle with raspberries and pour over raspberry sauce.
Raspberry, avocado and mango salad is ready.

Bon appetit!

Pie with frozen raspberries - recipe

When cold winter or slushy autumn comes, you really want to pamper yourself and your family with the delicacies of a warm summer. This is easy to do if you prepare the following baking option, which is created on the basis of frozen raspberries. This dish is indistinguishable from summer raspberry pie.

Ingredients

Flour – 2 cups;
Eggs – 2 pieces;
Butter – 200 grams;
Vanillin;
Sugar - three quarters of a glass;
Baking powder – 1 teaspoon;
A pinch of salt;
Half a teaspoon of quenched soda;
Frozen raspberries – 200 grams.

Preparation

Leave the butter warm in advance to soften it, then beat it well with sugar: regular and vanilla.
Add salt, flour, eggs, slaked soda and baking powder to the mixture. Bring the general condition of the dough to homogeneity.
The last step is to add half a portion of berries to the future pie and place everything in a greased pan.
Place the second part of the raspberries evenly on top of the dough and place everything in the oven for 40 minutes (heat it at 180 degrees).
Check readiness with a toothpick. Eat for your health.

Raspberry jelly with red wine

Recipe for raspberry jelly with red wine and basil.

What do you need:

400 g raspberries
400 g sugar
1 bottle of red wine
Small bunch of basil
10 black peppercorns
15 g gelatin

How to make raspberry jelly with red wine:

Pour red wine into the pan, add peppercorns, chopped basil, 200 g raspberries and all the sugar. Bring to a boil and cook for a minute, stirring.
Cool, add gelatin and raspberries passed through a sieve.
Pour into bowls and place in the refrigerator.
Raspberry jelly with red wine is ready.

Bon appetit!

Pie with frozen raspberries and sour cream

To bring this recipe to life you will need:

Two eggs;
A glass of sour cream;
Half a glass of vegetable oil;
Two glasses of flour;
One glass of sugar;
Two teaspoons of baking powder;
Vanillin (to taste);
Half a kilogram of frozen raspberries.

Preparation

The technology for creating this culinary masterpiece: defrost frozen raspberries a little in advance so that they do not spread.
Beat the eggs well with sugar, and then add baking powder, sour cream, vanillin, butter and sifted flour. Mix everything.
Before baking, grease the pan with butter and place one portion of dough there, then make a layer of berries.
Pour the remaining portion of the dough on top and place the remaining raspberries on the surface, dipping them a little into the dough.
Bake for thirty minutes at one hundred and eighty degrees. And go ahead, boil the kettle.

Pies with raspberries and brie cheese

Recipe for puff pastry pies with raspberries and brie cheese.

What do you need:

500 g puff pastry
200 g brie cheese
300 g raspberries
1 egg

How to make raspberry and brie pies:

Roll out the dough, cut into squares.
Place two pieces of brie cheese and 4-5 raspberries on each square of dough. Make triangular pies.
Brush the pies with beaten egg and bake in the oven at 200 degrees for 30 minutes.
Raspberry and brie pies are ready.

Bon appetit!

Raspberry pie in a slow cooker - how to cook

Modern technical devices help any housewife save a lot of time and deliciously feed her beloved family.

Baked goods cooked in a slow cooker can also have unique taste qualities. To prove this, below is an example of such a recipe.

For the test you will need:

Five eggs;
A glass of sugar;
Vanillin;
A glass of flour;
Starch;
Two glasses of raspberries.

For sour cream

need to:

A glass of fatty, thick sour cream;
Two spoons (tablespoons) of sugar.

Preparation

Preparation should begin by kneading the dough. To do this, beat the eggs and sugar in a bowl until white and fluffy. Pour in flour, carefully, in portions, and vanilla. Mix everything so that the resulting mass retains its airy state.
Pre-lubricate the multicooker bowl with oil and pour the dough into it. We clean the raspberries (wash them, dry them, sort out any debris) and sprinkle them with a little starch. Now they should be laid out as a top layer on the dough.
For complete cooking, you should select the “Baking” mode, set for approximately 40 minutes. After the end of cooking, turn on the multicooker for an additional 20 minutes.
To make the cream, beat all the sour cream and sugar. Then brush the raspberry pie with the resulting sweet mixture after cooking. If desired, you can decorate the top with grated chocolate. The taste will be simply unsurpassed.

Layered pie with raspberries “Bukvar”

Raspberry pie can be created in a wide variety of ways, sometimes you want to move away from the standard appearance, then the contents seem even more tasty and healthy. The following recipe applies to this option.

Such a gift for the Day of Knowledge will remain unforgettable for any first-grader, and anyone can create it using simple products.

Ingredients

Packaging of yeast puff pastry;
300 grams of raspberries sprinkled with sugar.

How to cook

Thaw the purchased dough and shape it into a rectangle (cut off the excess).
After that, we put the berries on one half and hide them with the other. The result is a rectangle again, but already filled with raspberries.
We give it the shape of a book, making the edges slightly wavy, and start cutting out the letters.
In a separate bowl, mix a little flour and water, knead the dough, and roll out into a thin layer.
From the resulting material we cut out the letters “A” and “B” and attach them, pressing slightly, onto the surface of the pie.
Brush it with egg yolk for a blush and place the baking sheet in the heated oven for twenty minutes.
After this time has expired, the raspberry puff pastry will be ready to eat.

Well, for adults, using the exact same recipe, you can prepare layered raspberry pie of any shape.

Shortbread pie with raspberries - recipe

An alternative to a delicious baked dish “for tea” can be raspberry pie made from shortcrust pastry.

For the test

need to:

One egg;
Two tablespoons of sugar;
70 grams of margarine (butter is possible);
200 grams of flour.

For filling

required:

Two glasses of fresh raspberries;
150 grams of sugar;
Two tablespoons of semolina;
To create the sprinkle:
40 grams of butter;
Three tablespoons of flour and the same amount of sugar;
Almonds (chopped or flaked).

Technology

preparation is as follows:

Carefully grind the egg with sugar and butter, adding flour. This turned out to be shortbread dough, which should be placed on a baking sheet, forming the shape of a further pie, and put in the freezer for about twenty minutes.
Now let's get down to creating the sprinkles. To do this, mix flour and sugar, add almonds and butter. Grind everything thoroughly with your hands until you get the texture of small crumbs.
We take the baking sheet out of the freezer and put raspberries on the top layer, and sprinkle semolina and sugar on top. The last layer is the sprinkle.
Now bake at 200 degrees for about half an hour until the crust is slightly golden brown.

At the end of cooking, you will enjoy the great taste and appetizing appearance of this culinary creation.

I don't mind spending half a day baking, but my weakness is simple pies. In the middle of July, I decided to bake a raspberry pie. Extremely easy to prepare: just whisk everything, add raspberries, put the pie in the oven and spend an hour in the enchanting cloud of raspberry-biscuit aromas. I put a lot of raspberries in the pie—as much as half a kilo—so it turned out very juicy, tender, with a thin, crispy sugar crust. But I like there to be more berries and less dough. If you want harmony, then three hundred grams is enough.

Ingredients:

300 g fresh raspberries (500 g for special berry lovers),
100 g butter,
2 eggs,
150 g flour,
150 g sugar,
1 teaspoon baking powder,
a packet of vanilla sugar.

Biscuit

Time: 25 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 170 kcal per 100 grams.
Purpose: dessert.
Cuisine: Soviet.
Difficulty: easy.

Frozen raspberry sponge cake can be whipped up for tea. If you add a glass of kefir, it will look more like a cake.

Ingredients:

raspberries – 500 g;
a glass of sugar;
a glass of flour;
eggs – 3–4 pcs.;
a pinch of baking powder.

Cooking method:

Separate the whites from the yolks.
Beat the whites with sugar until foamy, then add the yolks one at a time.
Slowly add flour and baking powder.
Thaw the berries in advance. It is better to drain the juice or save it for another dish (for example, for jelly), as it can soak the biscuit.
Using a spoon, stir the raspberries into the batter. Place the finished mixture in a mold and bake for half an hour at 180 degrees.

Using a basic recipe for soft dough with vanilla and creamy flavor, we prepare a simple raspberry pie. The baked goods combine a light, sweet crumb, a lot of juicy summer berries with noticeable sourness and, of course, a breathtaking aroma!

The pie does not need cream, glaze, or any other confectionery addition - the beauty of the product is its simplicity, accessibility, ease of preparation and excellent taste! Minimum hassle and perfect results!

Ingredients:

raspberries - 250 g;
sugar - 2 tbsp. spoons.

For the test:

eggs - 2 pcs.;
flour - 150 g;
butter - 80 g;
sugar - 100 g;
vanilla sugar - 10 g;
baking powder - 1 teaspoon.

Cooking method

I want to warn you right away that if you decide to take half a kilo of raspberries for the pie, then you shouldn’t expect any special splendor from it. Raspberries give so much juice that for success it will be enough only for the cake to bake. It looks quite flat, but you won't have to admire it for a long time. This specimen was eaten in five minutes. I didn't even have time to blink an eye. And yes, with this ratio of dough and berries, the pie feels more like a light dessert. Well, very tasty. My husband has already ordered a second pie of the same type :) It’s good that I have large supplies of raspberries.

So, let's arm ourselves with a mixer. Beat butter at room temperature with sugar for a couple of minutes.

Add the eggs, note the time and beat them together with the butter for 5 minutes until a fluffy cream forms. You can, of course, not be so zealous, but then you won’t get that special tenderness that pleased us all in this pie.

Add flour, vanilla sugar, baking powder, mix with a mixer for about a minute.

The result is a creamy biscuit dough.

Place it in a springform pan in an even layer. Sprinkle raspberries on top.

As you can see, the berries completely hid the dough from view. But in the oven the dough will definitely rise, and the raspberries will end up inside the pie. Place the pie in the oven for an hour. Baking temperature 170 degrees.

This raspberry pie turned out good. I repeat: the smell is unimaginable. I don’t know if frozen berries can be used for it. They are still inferior in taste and aroma to fresh ones. But you can always try. For the first time, just take fewer berries. 200 grams. Then, I think, there will be no miss.

And one last thing I would like to say. The pie dough is quite sweet, but the berries taste different. If your raspberries are tart, sprinkle the cake with powdered sugar. This is simply delicious!

Bon appetit!

tasteofhome.com

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 in cling film and put it in the refrigerator 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. Brush the dough with chocolate paste, leaving a little distance 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.

jamieoliver.com

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. A toothpick should come out clean when finished baking. 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.

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

tasteandtellblog.com

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 over 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.

marthastewart.com

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 moister.

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

alex9500/Depositphotos.com

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.

jamieoliver.com

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. Place the berry filling in the mold with the 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. Brush the dough with the 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.

handletheheat.com

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 dish 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. With a mixer on full power, beat the cream cheese until fluffy. 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.

bake-eat-repeat.com

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.

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 there is always a reason to please family and guests with a delicious dessert. Today we will tell you how you can use frozen raspberries in baking in different ways.

Chicken wings with raspberry sauce

INGREDIENTS

Chicken wings – 1 kg
Soy sauce - 2 tbsp.
Fresh raspberries - 200 g
Red onion - 0.5 pcs.
Vegetable oil
Pepper mixture
Apple vinegar
Sugar
Salt

COOKING METHOD

Cut the chicken wings into three parts along the cartilage. We set aside the tip (it can be used for cooking broth), and marinate the remaining two parts in a mixture of salt, pepper and sugar - to taste. Leave for 90 minutes.
Grease the wings with vegetable oil, soy sauce, place on a baking sheet and bake until golden brown.
For the sauce, mix raspberries with sugar (to taste), place on fire and let simmer for a couple of minutes. Then cool the mixture, combine with onion pieces and vinegar (to taste). Blend the mixture with a blender and grind through a sieve (to remove the grains).
Serve the finished wings with raspberry sauce.

COOKING WITH US Raspberry pie with custard (photo)

Camembert fries with raspberry sauce

INGREDIENTS

Camembert (or other soft noble cheese) - 90 g
Vegetable oil - 1 cup
Breadcrumbs - 30 g
Yolk - 2 pcs.
Flour - 10 g
Dessert wine – 60 ml
Raspberries - 40 g

COOKING METHOD

Heat vegetable oil in a deep frying pan or deep fryer. Cut the cheese into portions. Lightly beat the egg yolk.
Roll the cheese in flour, then dip in the egg yolk and coat in breadcrumbs. Fry the cheese in vegetable oil until golden brown, then place it on a paper towel to remove excess fat.
Pour wine into a saucepan, reduce it by half, add raspberries, cook for another minute and remove the sauce from the heat. Blend the sauce with a blender and grind through a sieve. If the sauce turns out to be liquid, you can boil it down some more.
Serve fried cheese with raspberry sauce and fresh berries.

COOKING WITH US Pancakes with raspberries

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 have enough space in the freezer.

It’s probably no secret to you that during quick deep freezing, berries retain vitamins and all 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 to high temperatures, it 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 flavors - 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 dislike for this fermented milk product will disappear instantly!

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 juicy berry is 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:

Mix sugar with sunflower oil.
If you don’t have brown, use white; this will not affect the quality of the dough. Mix sunflower oil and sugar
Dissolve yeast in warm water.
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
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.
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.
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
Place prepared raspberries on the dough.
Spread raspberry filling
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.
Allow 30–50 minutes to proof.
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:

Place a small saucepan over low heat. Heat 100 g of butter in it until it melts (but does not start 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
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
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.
In one bowl, beat the eggs, and in another, larger bowl, measure the flour and salt.
Prepare products for the test
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
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
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
Sprinkle brown sugar on top and pour melted butter (60 g) evenly.
Sprinkle raspberries with sugar and butter
Place the pan with the future pie in the oven, preheated 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 make a frozen raspberry pie using 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:

Puff pastry is also 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 of 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 a springform baking pan with high sides.

Preparation procedure:

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
When the melted butter has cooled, pour it into the sour cream and sugar mixture. Mix thoroughly with a whisk, but do not beat.
Gradually adding flour and baking powder, knead the dough until elastic and soft.
Knead the dough from the prepared products
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
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.
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
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 a flat plate. 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 sour cream on top. This way you will get not only tasty, but also healthy raspberry-curd jellied pie.

From butter biscuit dough

Delicate and soft sponge cake is an excellent base for a 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:

Beat the whites with half the sugar until a thick foam forms.
Whisk egg whites with sugar
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.
Now sift the flour, add baking powder and mix with butter.
Add flour and knead the dough
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.
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
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.
Decorate the finished pie to taste

A simple recipe for a slow cooker

You can also easily prepare raspberry sponge cake in a slow cooker. 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 the 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!

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Ingredients:

raspberries - 250 g;
sugar - 2 tbsp. spoons.

For the test:

eggs - 2 pcs.;
flour - 150 g;
butter - 80 g;
sugar - 100 g;
vanilla sugar - 10 g;
baking powder - 1 teaspoon.

Salad with spinach, raspberries and feta

Spinach, Raspberry, Feta and Pecan Salad Recipe.

What do you need:

100 g spinach
120 g raspberries
100 g feta
1 lemon
3 tbsp. spoons of olive oil
1 teaspoon mustard
1 tbsp. spoon of vinegar
A pinch of sugar
Salt, black pepper to taste

How to make a salad with spinach, raspberries and feta:

For the sauce, mix olive oil, mustard, vinegar, sugar, salt and pepper. You can add 1 tbsp. spoon of lemon zest.
Place spinach in a salad bowl, sprinkle raspberries and chopped feta. Pour over the sauce.
Spinach, raspberry and feta salad is ready.

Bon appetit!

Raspberry pie simple recipe with photo

Grind the butter, softened at room temperature, with granulated sugar - combine the components into a single mass. In addition to the usual, do not forget to add vanilla sugar, which will saturate the crumb of the pie with a light aroma.
Add eggs, stir.
Having combined the flour with a teaspoon of baking powder, add it to the butter-egg mixture in small portions. You should get a thick, sticky, homogeneous dough without any flour lumps.
Lightly grease a baking pan with a diameter of 22 cm (no larger) with butter. Spread the thick dough into an even layer.
We sort the raspberries in advance, rinse and dry them in a colander. Distribute the clean and dry berries over the flour base (no need to press). Sprinkle two tablespoons of sugar on top.
Place the raspberry pie in an oven preheated to 180 degrees. Bake for about 30-40 minutes - the dough should rise slightly and brown. To finally make sure it is ready, check the crumb for dryness by plunging a match/toothpick into the center of the pie. After cooling, remove the fragrant pastries from the mold.
Cut into portion triangles and serve a simple raspberry pie to the table!

Enjoy your tea!