Table of contents:
- So different and delicious frozen raspberry pies
- Frozen raspberries for pies
- Step by step raspberry pie recipes
- Video: recipe for a quick pie with frozen berries
Video: Cooking A Pie With Frozen Raspberries: Recipes For The Oven And Multicooker + Photos And Videos
So different and delicious frozen raspberry pies
Baking with berries is not only tasty and aromatic, but also juicy, with a pleasant fruity sourness, and raspberry pies are no exception. Such pies can be baked not only in the berry season, when nature itself gives us the opportunity to show our culinary skills, but also at any other time, because there is always a reason to please relatives and guests with a delicious dessert. Today we will tell you how frozen raspberries can be used in different ways in baking.
1 Frozen pie raspberries
1.1 Video: how you can freeze raspberries for baking
2 Step by step raspberry pie recipes
- 2.1 Covered yeast pie with frozen raspberries and nuts
- 2.2 Open pie with frozen raspberries from yeast dough
- 2.3 From puff pastry
- 2.4 Filling option
- 2.5 From butter biscuit dough
- 2.6 A simple recipe for a multicooker
- 3 Video: recipe for a quick pie with frozen berries
Frozen raspberries for pies
Now almost any frozen berries can be bought in supermarkets and grocery stores, regardless of the season. Of course, raspberries on the shelves are less common than strawberries, cranberries, lingonberries and currants, which are very popular and in demand in cooking. But you can freeze the berries yourself for future use at home, if there is enough space in the freezer.
It's probably no secret for you that during a quick deep freezing, berries retain vitamins and all useful substances. In addition, the taste and aroma are not lost at all. But how do you use frozen raspberries in baked goods? Will it affect the quality of the test?
Frozen raspberries retain their taste, aroma and beneficial properties for a long time
The berry usually retains its shape after defrosting. But when exposed to high temperatures, it can "float". Basically, it doesn't really matter if you defrost raspberries before using them as a filling or not. The most important thing is to take the berries out of the freezer, shake the container so that they separate from each other, and remove the formed "snow". Without excess moisture, raspberries will perfectly retain their shape in a pie, both frozen and thawed.
Raspberries go well in pies with many other berries: strawberries, gooseberries, currants. Thanks to this combination, you can bake pies with different tastes - sweet, sour, tart. Better yet, use raspberries in tandem with cottage cheese: it's not just tasty, but also very healthy. If your kids absolutely do not like cottage cheese, mix it with frozen raspberries and put this filling in the pie. All dislike for this fermented milk product will be removed at once!
Video: how you can freeze raspberries for baking
Step by step raspberry pie recipes
This sweet juicy berry is very good as a filling for pies made from almost any dough: puff, biscuit, yeast. We offer you some simple recipes, among which you will surely find one that you especially love.
Closed yeast pie with frozen raspberries and nuts
This dessert will conquer all your family and friends with its aroma! Connect the children to the implementation of the recipe - they love to knead the dough.
You will need:
- 300 g wheat flour;
- 250 g frozen raspberries;
- 100 g brown sugar;
- 11 g fresh yeast;
- 50 g sunflower oil;
- 50 g walnuts or almonds;
- 0.5 cups of warm water.
Mix sugar with sunflower oil. If there is no brown, use white, this will not affect the quality of the test.
Mix sunflower oil with sugar
Dissolve yeast in warm water. Mix with flour, add salt and sunflower oil with sugar. Mix thoroughly and leave to rise in a warm, draft-free place for 1–2 hours.
Mix the food in a bowl and leave the dough to rise.
- If you have a microwave, put the kneaded dough in it for 1 minute, setting the power to 20%. The dough will warm up and then rise to the desired level in 20 minutes at room temperature.
While the dough is running, defrost the raspberries and sprinkle with a little sugar to remove excess juice.
Add sugar to the raspberries to make them juice
Grease the pan with butter, distribute most of the dough in it, not forgetting to make the sides. Sprinkle with chopped walnuts or almonds.
Divide a portion of the dough into a mold and sprinkle with chopped nuts
Place the prepared raspberries on the dough.
Lay out the raspberry filling
- Roll out the rest of the dough in a layer 0.5 cm thick, carefully "cover" a layer of raspberries with it, pinch the edges. If you have time and desire, you can make a kind of lid in the form of a lattice out of this dough.
- Allow 30-50 minutes to proof.
- Bake for 30 minutes at 200 degrees, then remove the pie from the oven, let cool and sprinkle with powdered sugar or grated chocolate.
The “lid” of the pie can be decorated as desired
Open pie with frozen raspberries from yeast dough
This dessert is very easy to make, especially if you like to bake with yeast. The pie is baked quickly, and it will probably be eaten even faster!
You will need:
- 3.5 cups wheat flour;
- 2.5 cups frozen raspberries
- 0.5 cups white sugar;
- 0.3 cups brown sugar (for sprinkling);
- 1.5 teaspoons of salt;
- 160 g butter;
- 3 chicken eggs;
- 1.5 cups of milk;
- 2 heaping teaspoons of dry yeast.
Before you start kneading the dough, prepare the pan in which you will bake the cake. This container should have high sides. Grease the pan with butter or cover with parchment paper.
Place a small saucepan over low heat. Heat 100 g of butter in it so that it melts (but does not start to boil), add milk and sugar.
In a small saucepan, melt the butter without boiling.
For sweeter cakes, add more sugar than indicated on the ingredients list. And when the butter in the saucepan has completely melted, remove it from the heat, cool until warm, add dry yeast and leave the mixture for a while.
Pour dry yeast into a warm butter-milk mixture
The heat will cause the yeast to bubble. This means that the mixture is already ready for making the dough.
When the mixture starts to bubble, you can knead the dough.
Whisk the eggs in one bowl and measure out the flour and salt in a larger bowl.
Prepare food for dough
Combine the milk, butter and yeast mixture with flour and eggs. Stir with a spatula until completely even.
Combine all products and knead the dough
Pour the dough into a mold and spread over the surface. Cover with plastic. Leave for an hour in a warm place to fit.
Cover the spread out dough with a foil and leave to rise
Defrost raspberries, if excess liquid (juice) has formed, drain it into another dish. Place the berries on a suitable dough.
Put thawed raspberries on the dough that has come up
Sprinkle brown sugar on top and drizzle with melted butter (60 g) evenly.
Sprinkle the raspberries with sugar and butter
Put the cake pan in the oven preheated to 190 degrees. Bake for 30-40 minutes, until golden brown.
Bake open raspberry pie until golden brown
If you don't have a lot of time to bake, you can bake a frozen raspberry pie using ready-made puff pastry. It is very convenient to use and will save you a lot of time. Even if guests are about to come to you, you will have time to prepare sweets for tea.
- 500 g frozen raspberries and blueberries;
- 0.5 cups of sugar;
- 2 plates of store-bought puff pastry;
- 3 tablespoons of starch (corn or potato)
You will need these products and tools to make a simple raspberry puff pie
- Defrost the dough and berries at room temperature. After defrosting, sprinkle the berries with sugar and leave for 15 minutes. Drain excess juice. Before putting the berries on the dough, sprinkle them with starch - this way they will retain their shape and will not become limp when baked.
- While the berries are candied, start the dough. Roll one of its plate, which will become the base of the cake, to fit the shape, taking into account the margin around the edge - you will make the sides from it. Roll out the second plate quite a bit and make cuts along it: this will be the "lid" of the pie.
Stretch the second layer slightly with your hands to reveal the incisions. Lay the first plate into the mold, make the sides. Spread the berries over the surface.
Lay one layer of dough, spread the berries over it
Cover the base with the "lid", tighten a little more so that the plate looks like a lattice. Pinch the edges, and brush the surface of the cake with an egg.
Brush the lidded pie with egg yolk
The finished puff pastry is baked quickly, so it is enough to keep the pie in the oven for 25 minutes at a temperature of 180 degrees.
The quick and appetizing result of your work will delight your family and guests
Sweet, juicy raspberry pies - a treat for a large company
This cake will surely appeal to those who love a slight sourness in the taste of baked goods. For the test, take:
- 150 g butter;
- 0.5 cups of sugar;
- 0.5 cups sour cream;
- 2 cups of flour;
- 1 teaspoon baking powder.
For filling and filling you will need:
- 300 g frozen raspberries;
- 200 g sour cream;
- 1 egg;
- 100 g sugar;
2 tablespoons flour.
This cake will be appreciated by lovers of light sourness in baking
Remove the raspberries from the freezer before making the dough. The berries will not have time to flow during this time. Take a split baking dish with high sides.
Start mixing sour cream with sugar. In the meantime, melt the butter in the microwave or water bath.
Mix sugar and sour cream in a bowl
- When the melted butter has cooled, pour it into the sour cream and sugar mixture. Mix thoroughly with a whisk, but do not whisk.
Gradually adding flour and baking powder, knead the dough until elastic and soft.
Knead the dough from prepared foods
Grease the baking dish with butter and flour. Place a circle of baking paper on the bottom. Distribute the dough with your hands, making high sides out of it.
Roll out the dough and place it in the mold, forming the sides
- While the dough is resting in the mold, prepare the pouring. Combine sour cream, egg, 2 tablespoons of flour, sugar. Stir with a whisk to completely break up any lumps. You can use a blender or mixer.
Spread the raspberries over the dough in the form, fill with the prepared sour cream cream. Bake for an hour at 180 degrees until the cream thickens.
Place raspberries on the dough and fill
When the prepared cake has cooled slightly, remove it from the oven. Remove the edges of the baking dish and use the edge of the baking paper to gently drag the cake onto a flat dish. If you do this with the baked goods still hot or warm, they will begin to crumble.
Let the cake cool before dragging it out of the mold and onto the platter.
From butter biscuit dough
Delicate and soft biscuit is an excellent base for a cake. Even if the frozen raspberries taken for him turn out to be sour, the sweetness of the dough will fix it.
Sponge cake can be served with ice cream
- 150-200 g sugar for dough;
- 1 tablespoon sugar for sprinkling raspberries;
- 3 eggs (only need proteins);
- 200 g flour;
- 2 tablespoons of sour cream with a fat content of up to 30%;
- 125 g butter;
- 1 teaspoon vanillin
- 200 g frozen raspberries;
- 1 teaspoon baking powder.
Beat the whites with half the sugar until a thick foam forms.
Whisk the egg whites with the sugar
Whisk the remaining sugar with butter, warmed to softness, until creamy. Add sour cream, add vanillin, beat again.
Prepare the base for the dough using butter, sugar and sour cream
Now sift the flour, add baking powder to it and stir in the butter.
Add flour and knead the dough
- Gently add whipped egg whites into the resulting mass. Stir the dough with a spatula from bottom to top. Add the remaining flour and slowly knead until smooth.
Grease a baking dish with oil and transfer the dough into it, spreading evenly over the surface. Put raspberries on top (you don't need to defrost them). Sprinkle with 1 tablespoon of sugar.
Place the dough in a mold, spread the berries over it
You need to bake a sponge cake with raspberries at a temperature of 180 degrees in a preheated oven. 30 minutes will be enough for this. Just in case, check the readiness by piercing the cake with a wooden splinter: if it is dry, then the baked goods are ready. Remove from the oven, sprinkle with powdered sugar and garnish with mint leaves.
Decorate the finished cake to taste
A simple recipe for a multicooker
You can also easily make a sponge raspberry tart in the multicooker. We suggest you add other berries to the frozen raspberries, for example, lingonberries and blueberries in equal proportions to experiment with the flavor of the pie.
You will need:
- 250 g frozen raspberries (or a mixture of it with other berries);
- 200 g sugar;
- 250 g flour;
- 3 eggs;
- 1 bag of baking powder;
- 1 bag of vanilla sugar;
- 1 pinch of salt;
- 30 g starch;
- 1 tablespoon butter to grease the bowl.
The multicooker will help you prepare raspberry pie quickly and without hassle
Beat eggs with sugar until smooth and fluffy. Pour flour into the mixture, stirring constantly, add baking powder and vanillin.
Make the dough
Berries do not need to be thawed. Put them in a bowl and, sprinkling with starch, mix gently so that they roll off on all sides and are not damaged.
Without defrosting raspberries, roll them in starch
Add the berries to the dough, stir gently. Put the resulting mass in a greased multicooker bowl.
Gently stir the raspberries and dough, put in the multicooker bowl
Set the baking mode on the multicooker. The cake will bake for 40 to 60 minutes, depending on the model. After finishing cooking, switch off the device, let the cake cool down and then remove it from the bowl.
Wait for the cake to cool and remove it from the multicooker bowl
Video: recipe for a quick pie with frozen berries
Frozen raspberries will bring back the warmth and aroma of summer evenings in the middle of winter. Serve pies with this berry with any drink - tea, coffee, cocoa, chocolate, milk, punch or juice - and enjoy the summer taste. Do not be afraid to experiment with fillings, add other berries, dairy products and spices to raspberries. Bon appetit and comfort to your home!