Gluten-free raspberry pie

Preparation

• Mix the soft butter and quark until smooth.
• Stir the baking powder and flour mix into the mixture. Shape the dough into a thick rectangle and leave to harden, wrapped in cling film, in the fridge for at least an hour before baking.
• Set aside about 1/3 of the dough and put it back in the fridge. On a baking sheet or silicone tray, roll out the dough into a disc about 3 mm thick, bigger than your pie pan. Use flour to help. Turn the dough over and add flour to the baking sheet between turns. Using the baking paper as a guide, transfer the dough to the pan and press the creases around the edges until smooth. The edges should overhang the pan, so there's no need to trim them at this stage. Transfer the pie to the fridge for a while to wait for the lid and filling.
• Mix the filling ingredients thoroughly and proceed to roll out the remaining dough in the same way as before. This disk will become the pie crust, so it should be a few centimeters larger than the pie. Cut out the desired shape of the lid with a knife or using gingerbread cutters, for example. If the pattern is too detailed, the shape will fall over in the oven.
• Carefully transfer to the top of the pie. Seal the edges with a fork and cut off the excess dough along the edges of the pan. Place the pieces you cut out back into the holes so that the filling does not stain the crust. Brush the pie with egg and bake at 225°C for about 25-30 minutes.
• Allow the pie to cool properly for at least 3 hours to prevent the filling from curdling. Remove the pieces you put in the holes only after the pie has cooled completely. Serve on its own or with whipped cream, for example.