Cooking a delicious pie with frozen raspberries: 3 recipes

Sponge cake
Puff pastry pie
Multicooker recipe

A grayish and cheerless winter, sometimes lasting for six months, forces us to remember warm days with sadness and nostalgia. Since this time, one feels not only a lack of sunlight, but also the main joy of summer - fruits and berries. But this failure can be corrected, and now we will talk about recipes that, as if by magic, will take us to those still distant summer months, giving us true berry pleasure, the main ingredient of which will be frozen raspberries. Pie with frozen raspberries is the main character of our current article.

Sponge cake

The sweet soft biscuit dough just mixes perfectly with the gentle raspberry sourness. You can see this for yourself by trying to prepare an unusual berry delicacy.

Egg – 3 pieces;
Flour – 1 glass;
Sugar – 1 glass;
Baking powder – 1 package;
Raspberries – 300 gr;
Salt - a pinch;
Butter - for greasing the pan.

Defrost the raspberries and let the excess water drain. We then drain this juice. You can use it to make syrup or fruit sauce for a pie.
We divide the eggs into whites and yolks. Place the whites in the refrigerator for a while, beat the yolks with sugar until thick foam. As for the amount of sugar, you can vary it according to your own taste. Those who don’t like extra sweetness can safely take half a glass + a couple of tablespoons for sprinkling raspberries.
Sift the flour together with baking powder. Almost everyone believes that this manipulation is needed only to get rid of the garbage that may come across there. In fact, the problem is completely different, because the quality of modern flour is already {in itself} so superior that there can be no talk of any garbage here. It is necessary to sift so that the flour is saturated with oxygen and turns the dough into a fluffy cloud.
Add flour to the egg-sugar mixture in small portions and stir until smooth.
Beat the cooled whites with a pinch of salt until stiff peaks form, then very carefully add this airy mass to the dough. We try to knead from bottom to top. The result should be a homogeneous dough, the mixture resembling thick sour cream.
Grease the pan with butter or line it with baking paper. Silicone molds don’t need to be greased at all, since the dough won’t stick to them anyway.
Distribute the dough moderately over the pan. We lay berries on top, which are best sprinkled with starch in advance, and sprinkle them with sugar. By the way, raspberries can be added to the dough itself.

Bake it at 200 degrees for approximately 20 minutes. Readiness is checked with a wooden skewer: if you pierced the product and took it out dry, then you can wait until it turns golden brown and remove it. The healthy delicacy should be served after it has cooled slightly.

Puff pastry pie

The most common recipe for a pie with frozen raspberries. Its main advantage is that you don’t have to create the dough that is so hateful to almost all housewives. 15-20 minutes, and the dessert is ready (of course, provided that all ingredients are defrosted beforehand), but first things first.

Ready-made frozen puff pastry – 1 package (500 g);
Sugar – ½ cup (it all depends on taste preferences and the sweetness of the berries themselves);
Raspberries – 400-500 gr; Yolk of 1 egg;
Starch – 3-4 tablespoons;
Butter - for greasing the pan.

When the ingredients are prepared, let's start making:

Roll out the frozen dough into thin layers, one of which will be the base, and the second will be the top.
You don’t have to defrost the raspberries, but simply sprinkle them with starch so that all the berries are one hundred percent covered with it. This move will not only preserve the integrity of the berries during baking, but will also “bind” the flowing juice, turning it into an indescribably tasty jelly;
grease the mold with oil and lay out one part of the dough, making sides (their height depends one hundred percent on the amount of dough, the higher the better);
generously lay berries on top of the base and sprinkle sugar on top;
on the remaining layer we make small cuts and stretch it slightly so that it looks like a mesh. If time permits, you can work a little more on the decoration of the top by making a braid or a basket. When laying out the dough, do not forget to pinch the sides.
beat the yolk with a small amount of water and coat the top so that our baked goods are covered with an appetizing golden brown crust.

Baking a pie with frozen raspberries at 180 degrees takes an average of 25 minutes, but start monitoring a little earlier, since ovens can work differently. Once the top is perfectly browned, you can remove it. It’s best to serve when it’s already cooled, as you can get very burned with hot berries.

Multicooker recipe

Not a single kitchen can function without this assistant, but adapting recipes and understanding operating modes is not always possible. Therefore, we will tell you how to properly prepare such a pie in a slow cooker.

sugar – 150 g (you can use 200 if you like it sweeter);
testicle – 3 pieces; flour – 250 gr;
raspberries – 250-300 g;
salt - a pinch; vanilla sugar – 1 sachet (optional);
baking powder – 1 sachet; starch - 2 tablespoons;
butter - for greasing the bowl.

Let's start making:

Beat the eggs with salt and sugar and vanilla sugar until the grains melt.
Add sifted flour and baking powder evenly.
We carefully sprinkle the frozen berries with starch so that it covers the entire surface and add them to the dough. Mix thoroughly so that the berries are evenly distributed.
Coat the multicooker bowl with oil and lay out the dough. Set the “Baking” mode. We wait 40-50 minutes, depending on the duration of the program.

It is necessary to remove the cake after it has cooled, otherwise it may tear. You can serve with sweet powder, fruit or cream sauce, or a scoop of ice cream.

Video recipes

3 regular frozen raspberry pies

Berry pies are convenient because any housewife can choose her favorite recipe: shortbread, puff pastry or yeast cake, ordinary berries or a simple cream. Raspberries are the best choice for frisky and regular baking. It can be mixed with the dough or added separately to the filling.

Open Pie

Time: 40 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 250 kcal per 100 g.
Purpose: dessert.
Cuisine: French.
Difficulty: medium.

The basic recipe for a shortcrust pastry pie base is suitable for all berries. You can decorate this delicious dessert with a fluffy cap of Italian meringue, whipped cream, or throw it open (as in the photo).

Ingredients:

flour – 300 g;
butter or margarine – 200 g;
eggs – 2 pcs.;
frozen berries – 500 g;
vanillin (or vanilla sugar);
sweet sand – 150 g;
starch - 1 tbsp. spoon.

Manufacturing method:

Place the butter in the freezer for half an hour. Once cooled, grate on a small grater.
Mix with flour and a pinch of salt until crumbly.
Add the yolks. Leave the whites in the cold (they will be needed for the meringue).
Add two tablespoons of sweet sand, vanilla, and knead the dough until it comes together into an even ball.
Take a silicone mold and line it with dough so that you get a basket with high sides.
Pierce the crust in several places with a fork and place in the oven preheated to 180 degrees.
Bake for 15 minutes.
Take care of the insides: place previously thawed raspberries in a saucepan and heat, adding starch diluted with water and sugar to taste.
Place the berry mixture into the baked shortbread.
Beat the egg whites with the remaining sugar. Cover the pie with a cap and bake for another 15–20 minutes.

Puff pastry with frozen raspberries

Time: 15 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 270 kcal per 100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: normal.

The traditional recipe for raspberry pie is convenient because store-bought puff pastry is suitable for it. Berries can also be purchased at the hypermarket.

Ingredients:

frozen berries – 1 package;
puff pastry dough - 1 package;
sweet sand - 2-3 tbsp. spoons;
starch - 1 tbsp. spoon;
a handful of flour.

Manufacturing method:

Poach the berries as in the previous recipe. At this time, let the shortcakes defrost.
Divide the layer in half, roll out both halves with a rolling pin.
Lay out the cooled raspberry mixture.
Cover with the second crust. Seal the edges tightly.
Brush the top with beaten egg.
Place in the oven preheated to 180 degrees for 30 minutes.

Biscuit

Time: 25 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 170 kcal per 100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: normal.

Sponge cake made from frozen raspberries can be prepared quickly for tea. If you add a glass of kefir, it will look more like a cupcake.

Ingredients:

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

Manufacturing 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 throw it away 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.

Video

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Pie ? with raspberries – 8 recipes

Perhaps only those who have never tried it don’t like raspberry pie. The combination of sweet dough with sour, fragrant berries captivates from the first bite. Any housewife will be able to find a recipe that she likes more than others, because there are a lot of options for making this type of baked goods.

Basic execution of a savory dessert

The traditional recipe for raspberry pie is a familiar charlotte.

raspberries – 60 g;
eggs – 3 pcs.;
baking powder – 5 g;
sugar – 200 g;
salt – 2 g;
flour – 160 g.

Beat the eggs in a large container, pour in salt and sugar, and whisk for another 2-3 minutes.
Pass the flour through a sieve, not forgetting to add baking powder, and add in portions to the sweet egg mixture. Beat the dough for a few more minutes.
Grease a baking dish with butter and pour approximately half of the whipped mixture into it.
Distribute previously well-washed berries on top. There is no need to spread it very thickly, this will interfere with baking, and the berries will not retain the juice inside themselves.
Pour the remaining dough over the filling until it is one hundred percent covered.
Bake the treat for 25 minutes in the oven at 180°C. It is forbidden to open the door during all this, otherwise the dough will settle.
After the time has passed, the burner is turned off, but the dessert is not removed for another 15-25 minutes.

Charlotte with raspberries can be decorated with berries and sweet powder before serving.

Frozen Raspberry Pie

The generous summer season does not last forever, which means there is not always the opportunity to add the freshest berries to dessert. In this case, you can prepare baked goods with frozen raspberries, which are in no way inferior in taste to the traditional version.

raspberries – 500 g;
baking powder – 2 g;
eggs – 4 pcs.;
sugar – 200 g;
flour – 160 g.

Turn the whites into foam using a mixer, adding sugar little by little. Add the previously separated yolks one at a time.
Add flour with baking powder in small portions, not forgetting to sift it first.
Carefully stir in the defrosted berries into the resulting dough. It is better to drain the resulting juice into a separate container. Once in the dough in larger quantities, it can soak the biscuit.
Pour the mixture into a greased pan and bake at 180°C for about 30-35 minutes.

The airy delicacy goes great with tea and coffee.

From puff pastry

Beginning housewives are sometimes unable to prepare puff pastry. And sometimes there is simply not enough time to wait for it to “ripe”. Therefore, for the subsequent recipe, it is more practical to purchase a ready-made base.

raspberries – 100 g;
sugar – 100 g;
yeast puff pastry – 350 g.

Let the dough rest at room temperature for 15-20 minutes to soften it.
Cut off a large piece and roll it into a layer. There should be enough dough to cover the pan and partially cover the sides.
Grease the mold with oil and carefully place the base in it.
Thoroughly wash the raspberries, arrange them in a layer and sprinkle with sugar. This production option also does not provide for the placement of berries “heaped”. Otherwise, excess juice will flow out onto the sides.
Form strips from the remaining dough and cover the pie with them (diagonally, in squares, or in a circle).
Place the pie in an oven preheated to 220°C and bake for half an hour.

This delicacy is recommended to be served with milk or cocoa.

Cooking with sour cream

To make the pie with sour cream and raspberries look even more appetizing, it is topped with sweet fondant. It’s easier to prepare than usual, just like the baking itself.

Pie ingredients:

raspberries (fresh or frozen) – 300 g;
sour cream – 200 g;
baking powder – 10 g;
eggs – 4 pcs.;
sugar – 250 g;
butter – 100 g;
wheat flour – 300 g;
vanillin - to taste.

Ingredients for fudge:

sugar – 250 g;
water – 75 ml;
lemon juice – 7 ml.

Beat eggs with sugar using a mixer. Without slowing down, add sour cream, melted butter, baking powder, vanillin and flour. Do not turn off the mixer until the mixture is one hundred percent homogeneous. This will take about 2 minutes.
Grease a baking dish with oil and pour half of the dough into it. Place raspberries on top. If frozen berries are consumed, then after removing them from the freezer, shake the container well. This will allow you to get rid of frozen ice, which, when melting, can release a lot of excess water.
Pour the remaining batter over the berries.
Place the pie in the oven for 1 hour. For it to bake, 150°C is enough.
While the baked goods are cooking, it's time to make the fudge. Dissolve sweet sand in water, bring the purchased syrup to a boil, pour in lemon juice. It is important to continuously stir the sweet liquid with a wooden spatula, removing the foam.
When the syrup boils, reduce the heat and cover the container with a lid. Cook until it tastes like a soft ball. It’s simple to do: use a clean spoon to scoop up a little syrup, cool it with water and roll it with your fingers. If it works, you can turn off the burner.
Place the saucepan in a container with cool water, cooling the syrup to approximately 40°C. Beat it with a mixer until it acquires a snow-white color and a glossy shine.

Shortbread pie with raspberries

Shortbread pie is especially popular due to its crumbly texture. Almost everyone remembers the basket cakes he knew from his youth.

flour – 220 g;
butter – 100 g;
testicle – 1 pc.;
baking powder – 6 g;
sugar – 75 g;
salt - to taste.

flour – 200 g;
sugar – 100 g;
raspberries – 100 g;
butter – 150 g.

Heat the butter until watery. It is convenient to create this using a microwave oven or in a water bath.
Beat the egg with sugar until it becomes a snow-white fluffy mass, pour in warm (not hot!) oil.
Using a blender, blend the ingredients until smooth. Without stopping beating, add baking powder, flour and salt. The result will be a soft dough.
Grease a baking dish. If you have parchment paper, you can line the container with it.
Spread the dough in an even layer along the bottom of the container. Place in the oven for 15-20 minutes at 180°C.
While the dough is baking, it's time to start making the shortbread crumbs. It will be needed for the inside. Combine flour with sugar. Cut the butter into cubes and add to the dry ingredients.
Rub the butter, sugar and flour by hand until crumbly.
Remove the base of the pie from the oven, place a layer of raspberries on it, and cover with shortbread crumbs.
Send to bake for another 30-40 minutes at the same temperature.

When a delicious golden brown crust appears on top of the pie, it is considered ready.

Cottage cheese treat

Curd pie with raspberries has a rich taste. And its smell cannot be described at all, it is so tempting.

Frozen Raspberry Pie

Ingredients

Butter (room temperature) – 250 g

Sweet powder – 100 g

Baking powder – 1 tsp (heaped)

Interior:

Sweet powder – 100 g

Vegetable oil (refined) – 50 ml

Corn starch – 30 g

Vanilla sugar – 10 g

Raspberries – 200-250 g

270 kcal
1 hour 20 minutes
1 hour 20 minutes

Photo of the finished dish

Step-by-step recipe with photos

Raspberry pies are a fragrant and savory pastry that can be prepared not only during the ripening season of this beautiful and fragrant berry, but also in winter, from frozen raspberries.

The pie, the recipe for which I am sharing with you now, is very simple to prepare, and it turns out incredibly tasty. Crumbly shortbread dough with a layer of airy, white meringue with the addition of fragrant raspberries. Try it!

For the pie with frozen raspberries, we will prepare the products according to the list.

Preparing the dough for the base. In a container, mix flour with baking powder, add butter (room temperature). Grind it into crumbs with your hands, add sweet powder, and mix gently.

Now put the yolks into the container.

We quickly gather the dough into a ball ( do not knead! ), then cut it into two unequal pieces: 2/3 and 1/3.

For the pie, prepare a 25 x 25 cm mold. Line it with baking paper. Place a large piece of dough into the mold, distribute it with your hands or roll it out with a special roller. Wrap the smallest piece of dough in film and, together with the mold, put it in the refrigerator for half an hour or more.

Later, place the form with the dough in an oven preheated to 180 degrees. Bake for 15-20 minutes until lightly browned. Then let the cake cool.

Let's start making meringue.

Beat the egg whites for 5-10 minutes until soft peaks form, gradually adding vanilla sugar and sweet powder. The whipping time depends on the power of the mixer. I needed 5 minutes.

Without stopping whisking, add cornstarch in portions.

At the end of whipping, pour in vegetable oil in a narrow stream. Beat just until the butter is distributed.

Spread the meringue onto the cooled crust. When whipped correctly, a thick mass comes out. Spread the meringue into an even layer to fit the shape.

Then we lay out the berries. I use frozen raspberries (no need to defrost).

Gently press the berries into the meringue.

Grate the smallest piece of dough on top of this beauty using a large grater.

Place the pie with frozen raspberries in an oven preheated to 180 degrees. Bake for 30-40 minutes until browned.

Let the pie cool completely, cut into portions, and serve, sprinkled with sweet powder.

Raspberry pie with meringue turns out tender and incredibly tasty.