Colorievsky Pie with Raspberry Filling

For the sandy base:

Sour cream — 0.5 cup
Butter — 150 g
Baking powder — 1 tsp.
Sugar — 0.5 cup
Sifted wheat flour — 2 cups

For the sour cream filling:

Flour — 2 tbsp. 
Sugar — 1 cup
Egg — 1 piece.
Sour cream — 1 cup

For the fruit filling:

Frozen raspberries — 350 g 

Preparation:

1. Before starting with the dough, I suggest taking the raspberries out of the freezer – during this time, they won't completely thaw and leak, but will still be workable.
2. To knead the dough for the base of our pie, we combine sugar with sour cream.
3. Melt the butter by placing a small bowl in the microwave.
4. When it cools down, pour it into the sour cream mixture and mix well.
5. Now simply knead the dough, adding flour and baking powder.
6. The dough turns out to be very pleasant and elastic.
7. Spread it over the entire surface of a baking dish with high sides.
8. Now quickly prepare the filling by mixing the egg with sugar, flour, and sour cream. Actively whisking the mixture, we get rid of lumps.
9. Now there’s just a little left – spread the slightly thawed raspberries on the bottom of the dish over the already laid dough and pour the sour cream filling over it.
10. Setting the approximate temperature in the oven to about 180 degrees, you can safely forget about the pie for almost an hour. After about 50-55 minutes, the base will firm up, and the center will be slightly “jiggly” — this will indicate that our incredibly delicious dessert is ready!
11. I recommend letting it cool completely before transferring it from the mold to a plate and cutting it into portioned pieces. Enjoy your meal!