Strawberry Cream Pie
Baking and Desserts • European
Description
Strawberry Cream Pie
Ingredients
- Shortcrust Cake Mix 10 oz
- Sour Cream 20 oz
- Oranges 1 piece
- Orange bitters 2 tablespoons
- Cream 5 fl oz
- Strawberry 10 oz
- Powdered Sugar 3 tablespoons
- Lavender flowers to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Roll out the pastry for a mold with a diameter of 18–20 cm. Sprinkle the pastry with grated orange zest and lightly press it in.
Step 2
Line the mold with the pastry. Cover with parchment paper or foil and evenly fill with dry beans or coins as a weight. Bake for 15 minutes until the pastry is set, then remove the weight and parchment and bake for another 5 minutes until golden brown. Allow to cool.
Step 3
Meanwhile, whip the sour cream or crème fraîche with sugar and liqueur. Whip the cream to soft peaks and fold it into the mixture. Pour into the baked mold, cover, and refrigerate for at least 1 hour (preferably 8 hours). Cut the strawberries in half and arrange them on top of the pie. You can sprinkle with lavender sugar.
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