Desserts
Raspberry Sour Cream Pie
Prep
20 minutes
Cook
60 minutes
Raspberry Sour Cream Pie bakes with a soft buttery base and a cool sour cream finish that keeps the fruit bright and balanced.
Ingredients
- 100 g butter, softened
- 150 g sugar
- 1 1/2 cups (180 g) flour
- 2 eggs
- 1 teaspoon baking soda, quenched with a splash of vinegar
- Pinch of salt
- 300 g raspberries
- 1 cup (240 g) sour cream, drained until thick
- 150 g sugar (for the topping)
Instructions
- 1Cream the softened butter with 150 g sugar. Beat in the eggs and baking soda. Add the sifted flour and mix into an elastic dough. Grease the multicooker bowl with butter. Press the dough into the bowl, bringing it slightly up the sides. Scatter the raspberries over the dough. Bake on the Bake setting for 60 minutes. Drain the sour cream until thick if needed. Beat the sour cream with the remaining 150 g sugar. Cool the pie slightly, then spoon the sweetened sour cream over the top before serving.
Best Served With
Vanilla ice cream
Cook's Note
Drain the sour cream through a fine-mesh sieve for 15 to 20 minutes before using so the topping sets thick rather than watery.
Why This Recipe Works
The buttery dough gives the pie structure without feeling heavy, and the sweetened sour cream softens the tart berries into a smooth, balanced finish.
Make It Yours
Use strawberries, cherries, or mixed berries. Add lemon zest to the dough. Finish with a little vanilla in the sour cream.