A wonderfully delicious pie with a light, airy meringue and fragrant raspberries. I absolutely love shortcrust pastry made with egg yolks — it's incredibly tender and crumbly, literally melting in your mouth, and that's exactly the dough I used here. But whenever you make a yolk-based dough, you always end up wondering what to do with the leftover egg whites. Well, the whites can be put to great use in the filling by turning them into a meringue that perfectly complements the crumbly pastry. The flavor and aroma of the raspberries ties everything together beautifully! I was thrilled with how the pie turned out, and all my taste-testers were over the moon as well! Trust me, you'll forget every grated pie you've ever made before, because this one is simply a masterpiece of flavor! And on top of that, it looks absolutely stunning when you slice into it!
Ingredients:
- 400 g flour
- 250 g butter
- 100 g powdered sugar
- 5 egg yolks
- 1 tsp baking powder (heaping)
- Filling:
- 5 egg whites
- 100 g powdered sugar
- 50 ml vegetable oil
- 30 g starch (I used cornstarch)
- 10 g vanilla sugar
- 200–250 g raspberries (frozen or fresh)
How to cook grated pie with raspberries and meringue
Pulse in a food processor until the mixture resembles breadcrumbs. This time I made the dough in a food processor, but it works just as well by hand — simply rub the flour and butter together with your fingertips, or chop them together on a cutting board with a knife. Add the powdered sugar and mix a little more.
Shape the dough into a ball with your hands. If needed, add a couple of tablespoons of cold water, but try to form the ball without it (I didn't add any). Don't knead the dough — work it as little as possible, just enough to bring it together into a ball.
Press the larger portion of dough into the pan — mine is 25 x 25 cm — and smooth it into an even layer. Place the pan with the dough and the remaining dough in the refrigerator for 30 minutes or longer.
Then place the pan with the dough in an oven preheated to 180°C (350°F) and bake for 15–20 minutes, or until lightly golden. Let it cool completely.
Make the meringue. Beat the egg whites thoroughly to soft peaks, gradually adding the powdered sugar and vanilla sugar. Beat for 7–12 minutes or longer depending on your mixer. The egg whites must be beaten with clean, dry beaters in a clean, dry bowl.
Continuing to beat, gradually add the starch and mix briefly. At the very end, pour in the vegetable oil in a thin stream and beat just a little longer, only until the oil is incorporated.
Spread the meringue over the crust. Take a look at the photo — if you've beaten everything correctly, you should have a very thick mixture that doesn't spread on its own and needs to be smoothed out with a spatula.
Carefully smooth the meringue into as even a layer as possible, then arrange the raspberries on top. I used frozen raspberries and didn't thaw them beforehand. I used 49 berries. You can also use other non-watery, not overly tart berries — I think blackberries, blueberries, or huckleberries would also work beautifully.
Place in an oven preheated to 180°C (350°F) and bake for approximately 30–40 minutes, or until lightly golden. Let the finished pie cool completely.
You can dust it with powdered sugar. When slicing, cut so that the berries are halved — it looks gorgeous! This tender grated pie with meringue and berries is incredibly delicious — it literally melts in your mouth, and I'm sure no one will be able to resist it! Unbelievably good and absolutely beautiful!
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