Simple raspberry pie

Unusually tasty, juicy, soft and aromatic raspberry pie according to a simple recipe. We prepare the dough on sour cream with the addition of vegetable oil - this is the secret of its tenderness. After trying this raspberry pie, you can safely add other berries or fruit slices.

I use premium Lida flour for making a pie. The fat content of sour cream is 20%, the vegetable oil must be refined, that is, odorless (I have sunflower oil).

Ingredients

• Wheat flour of the highest grade (320 grams)
• Sour creamSour cream (220 grams)
• Raspberry (200 grams)
• SugarSugar (200 grams)
• Vegetable oilVegetable oil(100 milliliters)
• Chicken eggs (2 pieces)
• Baking dough(10 grams)
• VanillinVanillin(1 pinch)

Directions

1. To prepare this tender and juicy homemade pie, we need the following ingredients: wheat flour, granulated sugar, chicken eggs (large - 55-60 grams each), sour cream, refined vegetable oil, raspberries, baking powder and a little vanillin for flavor (replace if desired teaspoon of vanilla sugar). All pie products should be at room temperature.
2. We immediately turn on the oven to warm up to 180 degrees. Prepare a dry mixture: combine 320 grams of wheat flour and 10 grams of baking powder. We mix everything thoroughly and sift so that the bulk components are evenly distributed throughout the volume.
3. In a container suitable for beating, combine a couple of large chicken eggs (take 3-4 small eggs), 200 grams of granulated sugar and a pinch of vanillin.
4. Beat eggs with sugar using a mixer at high speed until almost all the sugar is dissolved and the mass turns white and increases in volume. A planetary mixer takes about 5 minutes, and a hand mixer will beat for about 7-8 minutes. Next, put 220 grams of sour cream and mix it into the egg mass.
5. Pour in 100 milliliters of odorless vegetable oil and mix it in for a short time. Remember to leave literally 1 teaspoon of oil to grease the mold.
6. Finally, sift the dry mixture from step 2 into the liquid base.
7. Stir so that there are no flour lumps left.
8. When finished, the pie dough turns out to be very tender and resembles a cooled custard. It does not spread and keeps its shape.
9. We take any baking dish (I have a square 20x20 centimeters) and grease it with vegetable oil (1 teaspoon). We spread about a third of the dough into the mold and distribute it evenly.
10. We put some of the berries. By the way, for this cake, you can use not only fresh raspberries, but also frozen ones. In this case, you do not need to defrost the berries.
11. We distribute another part of the dough and put the berries. Thus, we form the third layer - as a result, raspberries will be evenly caught throughout the dough.
12. We bake sour cream pie with raspberries in a preheated oven for about 1 hour at 180 degrees on a medium level until golden brown. I have a gas oven, bottom heating, without convection (it cannot be there by definition). Then we take out the cake and let it cool a little in the form - about 10 minutes. If you wish, you can sprinkle the baked goods with powdered sugar, but in my opinion this is superfluous.
13. The unusually tender, juicy and aromatic dough goes well with fragrant raspberries. Try it, you won't regret it. Cook for your health and bon appetit, friends!