Ingredients
- 9 unbaked pie shell
- 1,300 gr raspberries
- 300 gr sugar
- 240 ml sour cream
- 130 gr flour
- 1 gr salt
Spread raspberries in unbaked pie shell. Stir sour cream and combined sugar, flour and salt together, mixing well. Spoon over berries, spreading to edge of shell. Sprinkle top with 2 teaspoons of sugar. Bake at 230ºC for 10 minutes. Reduce heat to 180ºC bake 30 minutes more or until topping is lightly browned. Cool at room temperature; serve fresh.
