Base:
1 ½ cups (375 mL) all-purpose flour
½ cup (125 mL) sugar
1 ½ tsp. (7 mL) baking powder
1 egg
½ cup (125 mL) butter
1 tsp. (5 mL) vanilla
1 pkg. (300 g) frozen raspberries (not in syrup)
Whirl the flour, sugar and baking powder together in a food processor. Add the butter (in chunks), the vanilla and the egg. Process until the consistency of shortbread (should be well mixed and smooth). Using the back of a metal spoon, pat into the bottom of a greased 10-inch spring form pan.
Topping:
2 cups (500 mL) sour cream (14%)
1 egg
½ cup (125 mL) sugar
1 tsp. (5 mL) vanilla
Spread frozen berries over the base.In the same processor bowl, mix sour cream, sugar, egg and vanilla. Pour over berries.
Bake at 350F (180C) for about 1 hour.