Strawberry Pie with Crumble
Baking and Desserts • European
Description
With a scoop of vanilla ice cream, this pie goes from simply delicious to ridiculously delicious)
Ingredients
- Strawberry 0 lbs
- Wheat Flour 2½ cups
- Butter 5 oz
- Farm fresh eggs 2 pieces
- Sugar 10 oz
- Vanilla salt 2 teaspoons
- Oranges 1 piece
- Potato protein 5 oz
- Powdered Sugar to taste
Step-by-Step Guide
Step 1
Thoroughly mash 100 grams of cold butter with 50 grams of sugar, 1 teaspoon of vanilla sugar, and 1 egg. Add 1 cup of flour, quickly knead into a shortcrust pastry, roll it into a ball, wrap it in plastic wrap, and refrigerate. Ideally for 1 hour.
Step 2
Mix the remaining 100 grams of butter with 150 grams of sugar, vanilla, and an egg in a similar manner. Add 1.5 cups of flour to get something resembling crumbs — this is the crumble. Also refrigerate for about 1.5 to 2 hours (during this time, you will be doing the other preparations for the pie).
Step 3
Juice the orange and grate the zest. Mix the strawberries, cut in half (or quarters if very large), with 100 grams of sugar, 1 tablespoon of zest, 2 tablespoons of orange juice, and 100 grams of starch. Let sit for half an hour.
Step 4
Take the first part of the dough out of the refrigerator. Roll it out into a circle about 30 cm in diameter and place it in a greased pie dish. Prick the dough with a fork in a dozen places and place it in an oven preheated to 390°F for about 7-10 minutes (the dough should not brown but should set and stop being sticky). For best results, you can use parchment paper and ceramic baking beans, but I usually manage without them.
Step 5
Pour the strawberry filling onto the partially baked crust, evenly distribute the crumble over it, and bake in the oven for about 40 minutes. The pie is ready when it has a golden color and a deliciously pleasant aroma))
Step 6
Allow the finished pie to cool slightly, generously sprinkle with powdered sugar, and serve.
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