Raspberry and Buttermilk Pie
Description
Recipe for raspberry, lemon zest, and buttermilk pie. Instead of raspberries, you can use blueberries, blackberries, or chopped strawberries in this pie. The baked good is ready. Serve at the table.
Instructions
- 1
Step 1
Preheat the oven to 200 degrees with the rack in the center. Grease and flour a round pie pan. Sort the raspberries.
- 2
Step 2
Mix flour, baking powder, baking soda, and salt in a bowl; set aside. In a large bowl, beat butter and 2/3 cup sugar with an electric mixer at high speed, then add vanilla extract and zest, and beat well. Add egg and beat thoroughly. Add the flour mixture in three parts, alternating with buttermilk, beating at low speed and beginning and ending with the flour mixture.
- 3
Step 3
Pour the batter into the prepared pan and smooth it out. Evenly distribute the raspberries on top and sprinkle with the remaining 1 1/2 tablespoons of sugar.
- 4
Step 4
Bake the pie until golden, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack and cool until warm, 10 to 15 minutes. Place the pie on a serving plate and slice. You can make buttermilk yourself by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk; let it stand for about 10 minutes.