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Raspberries pie

Author: Les Cultures de chez nous
Petit fruits
Preparation 20
Baking 35
Portions 6
Freezing No


  • 750 ml (750 gr) of ripe and perfumed raspberries
  • 1 package of shortcrust pastry
  • Garnishing :
  • 200 ml (200 gr) of fresh cooking cream
  • 45 ml (3 tablespoons) of powdered sugar
  • 1 package of vanilla sugar
  • 2 eggs
  • Few mint leaves
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  • Spread shortcrust pastry over a pie mold.
  • Prepare garnishings :
  • Whisk eggs with powdered sugar, vanilla sugar and fresh cooking cream. Pour over raw crust.
  • While baking, wash raspberries, dry and remove its centerpiece.
  • When the pie is almost cooled down, pour raspberries tightly over the dough.
  • Cool down for an hour to let the raspberries macerate with the cream. When time comes to serve, spread few mint leaves.

Chef's notes

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