The Dough

  • 240 grams (2 cups) all-purpose flour
  • 110 grams (1/2 cup) cold butter
  • 30 grams (2 tablespoons) sugar
  • 5 grams (1 teaspoon) salt
  • 135 grams (1/2 cup) cold sour cream

Berry Filling

  • 400 grams (2 cups) raspberries
  • 45 grams (1/3 cup) cornstarch
  • 50 grams (1/4 cup) sugar


  • Grater

    Essential for grating cold butter directly into the dough to ensure it remains flaky. Tip: Keep your butter in the freezer until the very last moment to maintain its temperature.

  • Mixing Bowls

    Multiple sizes will come in handy, one for dough and one for the berry filling. Tip: Use glass or metal bowls as they help keep ingredients cool.

  • Baking Tin

    A high-quality, non-stick baking tin ensures your pastry bakes evenly. Tip: Make sure to pre-grease with butter for that perfect crust release.

  • Rolling Pin

    Helpful for rolling out the dough evenly. Tip: Lightly flour your rolling pin to prevent sticking.

  • Pastry Brush

    Ideal for greasing the dough with yolk for a golden finish. Tip: Use a silicone brush for easy cleaning.


Step 1

Step 1: Combine the flour, sugar, and salt. Grate the cold butter and quickly rub it into the flour mixture with your hands until it forms crumbs. Add the cold sour cream and knead swiftly until a smooth dough forms. Shape into a ball, wrap in plastic, and refrigerate for 1 hour. Tip: To keep the dough cold, use a fork or pastry cutter instead of your hands if you live in a warm climate.

Step 2

Step 2: While the dough is chilling, combine the raspberries, cornstarch, and sugar in a bowl. Mix gently to avoid breaking the raspberries. Tip: Frozen raspberries can be used but make sure to thaw and drain well before using.

Step 3

Step 3: Preheat your oven to 392°F (200°C). Roll out 2/3 of the dough to slightly larger than the diameter of your baking tin. Lay it into the tin, pressing it around the edges. Pour the berry filling onto the dough. From the remaining dough, create a lattice or decorative shapes for the top. Brush with egg yolk. Bake for 30-35 minutes or until golden brown. Serve warm, optionally with a scoop of ice cream. Tip: If the edges brown too quickly, cover them with aluminum foil midway through baking.


Serve It Like a Pro 🌟

This raspberry pastry shines brightest when it’s fresh out of the oven. To elevate the experience, serve it slightly warm with a scoop of your favorite ice cream melting on the side. For a touch of elegance at your next gathering, consider dusting the top with powdered sugar and garnishing with a few fresh raspberries and mint leaves. 🍃

💡 Pair With: A chilled glass of Prosecco or a comforting cup of hot tea can make this dessert taste even more magical. Try experimenting with different ice cream flavors like vanilla or coconut to find your favorite combination.

🗃️ Store & Enjoy Later: Should you have any leftovers (though that's unlikely 😉), store them in an airtight container and enjoy within 2 days. Reheat in a warm oven to bring back that freshly baked goodness.


Gluten-Free and Vegan Variations 🌱✨

If you're on a gluten-free diet, simply substitute the regular flour with a gluten-free alternative like almond flour or a gluten-free flour blend. 🍞

For a vegan twist, replace the butter with a plant-based vegan butter and the sour cream with a dairy-free alternative such as coconut cream or cashew cream. Instead of egg yolk, use a mix of maple syrup and almond milk to brush on top for that beautiful golden hue. 🥥

Don’t forget to double-check all ingredients to ensure they’re certified gluten-free and vegan-friendly! 🌈


  • Why does my dough turn out tough instead of flaky?

    A tough dough is usually the result of overworking it. Make sure to handle the dough as little as possible and keep your butter cold to achieve that perfect flaky texture.

  • Can I use frozen raspberries for this recipe?

    Yes, you can use frozen raspberries! Just make sure to thaw and drain them well to avoid excess moisture in your filling.

  • How can I prevent the dough from shrinking while baking?

    Resting the dough in the refrigerator before baking helps to relax the gluten, which minimizes shrinking. Be sure to let it chill for at least an hour.

  • What if I don’t have sour cream? Can I use a substitute?

    You can use plain yogurt or Greek yogurt as a substitute for sour cream. They will provide a similar texture and tangy flavor.

  • How do I achieve an even lattice pattern on top?

    Use a ruler to cut evenly sized strips from the dough. Place them carefully in a crisscross pattern and ensure the ends are firmly attached to the edges of the base crust.

  • Can I make the dough ahead of time and freeze it?

    Absolutely! You can make the dough ahead, wrap it tightly in plastic wrap, and freeze it for up to a month. Thaw it in the refrigerator overnight before using.

Nutrition facts

Fast raspberry pie
Recipe Yield:8 servings
Calories:Calories per serving
Calories (Min - Max):250 - 300
Total Fat:15g
Saturated Fat:9g
Total Carbohydrate:30g
Total Sugars:15g