RASPBERRY LINZER PIE

for 1 pie d=20 cm

 Raspberry Linzer Pie
for 1 pie d=20 cm

RASPBERRY FILLING

Ingredients Total weight: ~ 707 g 100%

• Raspberries (fresh or frozen) 500 g 71%

• Sugar (1) 50 g 7%
• Pectin NH 7g 1%
• Sugar (2) 50 g 7%
• Glucose/corn syrup 70 g 10%
• Water 20 g 3%
• Cornstarch 10 g 2%

1. Place raspberries, sugar (1) and glucose syrup in a saucepan, heat

to 45 °C / 113 °F.

2. Mix together sugar (2) and pectin, and sprinkle the mixture into the
warm puree. Stir continuously and bring the mixture to a boil.

3. Mix the cornstarch with water until the starch has completely
dissolved, add to the saucepan.

4. Cook the filling for about 10 minutes over low heat, constantly
mixing with a whisk.

5. Leave to cool down at room temperature.

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 Raspberry Linzer Pie
for 1 pie d=20 cm

LINZER DOUGH

Ingredients Total weight: ~ 587 g 100%

• All-purpose flour 150 g 26%

• Almond powder 100 g 17%
• Hazelnut powder 50 g 8%
• Butter 82% 150 g 26%
• Sugar 115 g 20%
• Egg yolks 20 g 3%
• Lime zest 2g <1%

1. Put the sifted flour, sugar, almond powder, hazelnut powder and
cold butter cubes in the mixer bowl. Mix at low speed using a
paddle attachment until fine crumbs have formed.

2. Once the butter has been completely mixed in and fine crumbs
have formed, add the egg yolks and lime zest. Mix the dough until it
has a homogeneous and pliable texture.

3. Roll the dough between two guitar or parchment paper sheets to a

thickness of 3-4 mm.

4. Place the rolled out dough in the fridge at 3-4 °C / 37-39 °F for
12 hours.

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%

Prepare the egg wash by beating the egg yolks and cream with a
whisk until smooth.

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 Raspberry Linzer Pie
for 1 pie d=20 cm

LINING AND BAKING THE PIE

Ingredients

• Stabilized linzer dough

• Raspberry filling
• Slivered almonds 100 g
• Icing sugar 50 g
• Egg wash

1. Cut a circle of dough measuring 24 cm in diameter, place it into

the tart pan 20 cm in diameter and form the tart shell. Cut off any
excess dough. Keep the scraps for later.

2. Put the lined tart pan in the fridge for 1 hour to stabilize.

3. Fill the tart shell with the raspberry filling.

4. Cut out strips 1.5 cm wide from the rest of the dough using a pastry
cutter wheel with fluted edge. Place them on top of pie filling,
layered over and under one another to create a basket weave
appearance.

5. Cover the dough strips with the egg wash using a pastry brush.

6. Sprinkle the edges of the pie with slivered almonds.

7. Bake the tart in the oven, preheated to 150 °C / 302 °F, for
15 minutes until golden brown.

8. Cool the pie down at room temperature.

9. Dust the edges of the pie with some icing sugar.

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