Sour Cream Raspberry Pie

Today I’m going to show you how to make a very simple but impressive Sour Cream Raspberry Pie! A combination of sweet dough, creamy filling and fresh raspberries makes it a perfect desert!

Ingredients for the dough:

250g sifted flour
1 tsp baking powder
100g cold butter
2 eggs
2 tbsp milk
60g sugar
1/8 tsp salt

Ingredients for the filling:

350g sour cream at room temperature
2 eggs at room temperature
90g sugar
20g cornstarch
1 tsp vanilla extract
250-300g raspberries

Step 1

In a clean bowl mix the eggs, sugar, salt and whisk well.

Step 2

In a blender mix the flour and cold butter until everything turns into crumbs. Transfer the flour crumbs into a clean bowl, add the eggs mixture and mix until it forms into a dough. Evenly distribute the dough on the bottom of a 10-inch pie pan and refrigerate for 30 minutes.

Step 3

In a big bowl whisk the sugar and cornstarch together. Add the eggs and whisk again. Add the vanilla extract and give it a quick whisk then add the sour cream and whisk again until it has a smooth consistency.

Step 4

Lay out half of the raspberries on the bottom of the pie dough and pour the filling over. Add the rest of the raspberries on top and bake at 350 degrees for about 50 minutes. Let it cool before slicing.

The pie turned out very beautiful and tasty.

Notes:

Instead of raspberries you can use any other berries you like.

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