My favorite! This is actually the pie I’m asking on my birthday… I could write lines and lines about it’s summer goodness but I think it’s useless and all you have to do is experience it by yourself. The crust, a bit salty and crunchy, the subtly sweet whipped cream blended with mascarpone and brown sugar. And on top of that, tons of freshly picked raspberries sun-soaked and warm from a bright summer day… It looks rustic, it tastes rustic, but that rustic perfection that is both refined and effortless and that our grandmothers used to do so well. Plus, it’s very easy and can be made in a hurry! 🙂
For the pie crust:
- 340 gr Petit-Beurre (I used gluten-free from Schär) or other shortbread cookies
- 160 gr Salted butter (if you don’t have, just add 3/4 tsp salt)
- 2 Eggs
Mascarpone cream filling:
- 340 gr Mascarpone
- 20 cl Heavy cream
- 70 gr Cassonade or brown sugar
- 500 gr Raspberries
- Preheat oven to 350º F (180 ºC). Grind the Petit-Beurre cookies in a food processor until there are no large crumbs left. Add the melted butter and pulse until just combined. Add the two eggs and pulse 3-4 times until everything comes together.
- Line a pie pan with parchment paper and flatten the pie crust with your hands until the pan is covered with 1/2 cm of crust. Trim the edges. Poke the bottom with a fork so that it doesn’t inflate in the oven. Bake for about 15 minutes until gold in color. Remove from oven and let cool completely before handling. The crust will still be a bit crumbly when warm.
- Whip the cream until slightly fluffy then fold carefully with the mascarpone and sugar.
- Assemble just before serving. Spread the cream on the bottom of the pie and cover with raspberries.