- 2 cups (300gr.) flour
- 2/3 cup (150 gr.) butter
- 1 cup (200 gr.) powdered sugar
- 1 whole egg and 2 yolks
- 1 jar of Loganberry (or raspberry) jam
- 1 cup of fresh raspberries
- Sift dry ingredients.
- Make a well in the middle and add the softened butter and eggs.
- Mix lightly (don’t over mix – a few drops of water can be added if too dry).
- Form a ball and wrap tightly in wax paper. Let chill about 1 hr. in fridge.
- Roll out dough to fit a pie or crostata pan. Crimp edge.
- Spread the jam on the crust. Bake at 350F or (175C.) for 25 – 30 min.
- Cool and decorate edge with fresh raspberries.
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